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Short Course

Course Information
Course Title: (CANCELED) Hyperspectral Imaging Applied To The Food Sector: Fundamentals
Categories: 1 - Chemometrics
2 - Digital Imaging
3 - Food
4 - Sensors
5 - Spectroscopy
6 - Infrared Spectroscopy
Instructor(s): Giuseppe Bonifazi, Silvia Serranti Course Number: 73
Affiliation: Sapienza - UniversitÓ di Roma
Course Date: 03/07/2017 - Tuesday Course Length: 1/2 Day Course
Start Time: 01:00 PM End Time: 05:00 PM
Fee: $325 ($425 after 2/18/17) Textbook Fee:

Course Description
A correct agricultural and food products certification, in terms of quality, is intimately linked to the characteristics of the entire production chain. The chain ranging from what occurring in the field (i.e. plantation strategies, fertilizing actions, cultivated vegetables and/or crops, etc.), in the livestock (i.e. utilized animal feed, animal growth conditions, etc. ) and, finally, in the handling/transformation chain. A food product is the result of the actions and choices performed along this chain. Hyperspectral imaging (HSI) can represent the right approach to develop fast, robust, reliable and low cost analytical tools able to perform a full characterization of food production chain. HSI is an emerging technique combining the imaging properties of a digital camera with the spectroscopic properties of a spectrometer able to detect the spectral attributes of each pixel in an image. For these characteristics, it allows to qualitatively and quantitatively evaluate the effects of the interactions of light with organic and/or inorganic materials. The results of this interaction are usually displayed as a spectral signature characterized by a sequence of energy values, in a pre-defined wavelength interval, for each of the investigated/collected wavelength. Following this approach, it is thus possible to collect, in a fast and reliable way, spectral information that are strictly linked to chemical-physical characteristics of the investigated food products.

Target Audience
A wide range of participants, including scientists, engineers, technicians and students, who want to understand the potentialities offered by hyperspectral imaging (HSI) in the food sector both in terms of laboratory scale analysis (i.e. off-line) and/or industrial scale (i.e. in-situ, ex-situ and on-line).

Course Outline
The attendees will learn to implement fast, reliable and low-cost strategies, specifically addressed to: i) quality control of primary and/or derived food products that must comply with specific chemical, physical and biological constraints, ii) performance evaluation of manufacturing strategies related to processing chains and/or real-time tuning of operative variables and iii) classification actions addressed to recognize, classify and qualitatively assess different food products.

Course Instructor's Biography
Prof. Giuseppe Bonifazi is Full Professor of Raw Materials Engineering, Director of the Research and Service Centre for Sustainable Technological Innovation of La Sapienza. He has over 30 year experience in characterization and processing of primary and secondary raw materials with more than 250 papers. He took part in 12 EU Research Projects and has one patent on application of chemical imaging to kidney stones characterization. Main scientific and technical fields object of investigation: i) study of software and hardware integrated architectures for the synthesis, the classification and the recognition of complex 2D and 3D structures; ii) development and set up of procedures for the identification of objects and material using pattern recognition techniques based on classical and hyperspectral imaging techniques and iii) analysis and the application of methodologies to study and model industrial processes with reference to particulate solids material.