This reference gives food science professionals a working understanding of near-infrared spectroscopy (NIRS) and its role in maximizing food potential. It explains the technical aspects of NIRS, including: basic principles; characteristics of the NIR spectra; instrumentation; sampling techniques; and chemometrics. The book details applications of NIRS in agricultural and marine products, foodstuffs and processed foods, engineering and process monitoring, and food safety and disease diagnosis.

About the Author

YUKIHIRO OZAKI, PHD, is a Professor in the Department of Chemistry at Kwansei Gakuin University, Sanda, Japan. He is also a coeditor of the books Near-Infrared Spectroscopy: Principles, Instruments, Applications and Two-Dimensional Correlation Spectroscopy: Applications in Vibrational and Optical Spectroscopy, both published by Wiley.

W. FRED MCCLURE, PHD, is Professor Emeritus in the Department of Biological and Agricultural Engineering at North Carolina State University, Raleigh, North Carolina.

ALFRED A. CHRISTY, PHD, is a Professor scholarship holder in Chemistry at the Faculty of Mathematics and Sciences, Agder University College, Kristiansand, Norway.

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