12th IMEKO TC1 & TC7 Joint Symposium on Man Science & Measurement September, 3–5, 2008, Annecy, France ON FOOD, SPECTROPHOTOMETRY, AND MEASUREMENT DATA PROCESSING (KEYNOTE LECTURE) Roman Z. Morawski Warsaw University of Technology, Faculty of Electronics and Information Technology, Institute of Radioelectronics Warsaw, Poland
[email protected] Abstract: Spectrophotometry is getting more and more Despite philosophical abnegation of food issues, the often the method of choice not only in laboratory analysis of practice of food preparation and refinement has flourished (bio)chemical substances, but also in the off-laboratory for centuries, and inspired research-and-invention-oriented identification and testing of physical properties of various minds. Today, we may speak about a fully developed products, in particular – of various organic mixtures discipline of science and technology. Enough to say that the including food products and ingredients. Specialized Institute of Food Technologists – the largest international, spectrophotometers, called spectrophotometric analyzers are non-profit professional organization involved in the designed for such applications. This keynote lecture is on advancement of food science and technology – is the state of the art and developmental trends in the domain encompassing 23 000 members worldwide. Its Committee of spectrophotometric analyzers of food with particular on Higher Education provided the following definition of emphasis on wine analyzers. The following issues are food science: "Food science is the discipline in which the covered: philosophical and methodological background of engineering, biological, and physical sciences are used to food analysis, physical and metrological principles of study the nature of foods, the causes of deterioration, the spectrophotometry, the role of measurement data processing principles underlying food processing, and the improvement in spectrophotometry, food analyzers on the market and of foods for the consuming public" [1].