Optical techniques to monitor the quality of cereal grains

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It is estimated that 30% of the total grain produced in the world spoils during storage. The main biotic factors that influence the storage of grain include infestation by insect pests and fungi. It is not only important to monitor the quality of stored grain during storage but also to explore why certain varieties are more vulnerable to infestation than others. The degradation in quality of grain is reflected by the changes in its visual and biochemical properties. However, it is important that these changes are objectively determined before the grain becomes unfit for human and/or animal consumption. The long-term goal of my research program is to elucidate the quality determining characteristics of grain on the basis of their optical characteristics while training highly skilled professionals. Research has established that technologies such as vibrational (near-infrared and Raman) spectroscopy combined with imaging techniques hold the potential to characterize the quality determining parameters in grain. Therefore, in the realm of this proposal, we hope to develop solutions (both hardware and software) to characterize the optical properties that are a reflection of grain's true quality. We propose developing a multi-modal spectroscopy device capable of assisting grain producers and managers in assessing the quality of their grain in a comprehensive way. Experiments will also be conducted to study the microstructure of grain kernels to determine why certain varieties are naturally resistant to pathogens. For grain that has already been infected by fungi, we propose a novel way of detecting the onset of the infestation early enough before it starts to spoil. The results from this research will not only contribute to the fundamental knowledge of the spectral characteristics of cereal grains, but also provide a rational tool for the agriculture and food industry to monitor grain quality, particularly during storage. The value of Canada's annual grain crops is about $6 billion and a large portion (70%) is exported. In order to maintain the competitiveness of Canadian grain in global markets, we need to create scientific techniques that can help provide safe and highest quality grains to the world.