FTIR spectroscopy of food systems

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This application addresses fundamental research related to the continued development of Fourier transform infrared (FTIR) spectroscopic methods for the analysis of edible oils. Previous work by the applicant has advanced quantitative FTIR analyses of oils to the point where the methodology is making the transition from the basic research laboratory to practical application in food quality control laboratories, with attendant economic and environmental benefits. With the recent acquisition of a research-grade spectrometer combining mid-IR, near-IR, and Raman capabilities (courtesy of an NSERC Research Tools and Equipment Grant), the applicant is in a position to further explore and develop spectroscopic approaches to oil analysis. A major focus of this research will be the development of rapid, automated and cost-effective methodology that the food industry can employ to obtain the nutritional information required for fat on food labels. This methodology will also assist the food industry in addressing the new labeling regulations resulting from concerns about the health effects of trans fat. In addition, spectroscopic techniques will be developed to monitor the complex chemical processes taking place in oils during commercial frying, as these changes impact the quality, safety, and shelf life of fried foods. This exploratory research program is expected to yield results that will be of value not only to the food industry but also to food scientists, analytical chemists, and nutritionists. It will also train graduate students, who will acquire unique knowledge and expertise, as well as research skills for devising workable strategies to solve complex analytical problems. Thus, as in the past, the proposed research will have a fundamental focus, but one which is ultimately directed at delivering practical solutions to some very real analytical problems faced by the food industry, which are also relevant to Canadian consumers.