Advancing NIR and Imaging Spectroscopy in Food and Bioanalysis

At Pittcon 2025 in Boston, separation science professionals gathered to explore the latest laboratory science trends. Christian Huck, a professor at the University of Innsbruck, presented a talk on near-infrared (NIR) and imaging spectroscopy in food and bioanalysis, emphasizing their rapid, non-invasive capabilities for chemical and physical property screening.

NIR spectroscopy has shown great potential in food analysis. Because it analyzes molecular vibrations due to combination bands in the 800–2500 nm range, NIR spectroscopy helps produce spectra that can provide analysts with information about the food samples under study (1). The current obstacle to its widespread adoption in the food analysis industry is the lack of regulatory standards (1). To solve this issue, researchers have to show through exhaustive testing that multivariate models are reproducible and consistently deliver accurate results (1).

Huck’s talk titled, “The Near-Infrared and Imaging Spectroscopy in Food and Bioanalysis: Current and Future Directions,” touched upon these issues. Huck highlighted how vibrational spectroscopy, unlike traditional separation and mass spectrometric techniques, allows for quick analysis and simultaneous property assessment (2). He discussed the role of chemometric methods, including univariate and multivariate data treatment, in improving spectral interpretation (2). Apart from NIR spectroscopy, Huck addressed other spectroscopy techniques such as attenuated total reflection (ATR) infrared (IR), and Raman spectroscopy, all of which enhance molecular functional group identification and chemical parameter assessment (2).

Huck also demonstrated two-dimensional correlation spectroscopy (2D-COS) for monitoring spectrometer dynamics and discussed how miniaturized spectrometers enable on-site investigations (2). Imaging and mapping techniques now offer high-spatial-resolution analysis, detecting food ingredients at a spatial resolution of 1–4 µm (2). Huck concluded by addressing spectroscopy’s advantages and limitations compared to traditional methods and predicting future advances, including enhanced spectral interpretation and improved analytical capabilities (2).

Our full-length interview with Huck covers more than just NIR spectroscopy in food and bio analysis. Spectroscopy sat down with Huck to also discuss current trends going on in spectroscopy, delving into what challenges spectroscopists face today and how they can solve these concerns.

References

1. Workman, Jr., J. Regulatory Barriers: Unlocking Near-Infrared Spectroscopy’s Potential in Food Analysis. Spectroscopy. Available at: https://www.spectroscopyonline.com/view/regulatory-barriers-unlocking-near-infrared-spectroscopy-s-potential-in-food-analysis (accessed 2025-03-10).
2. Wetzel, W. Pittcon 2025: Christian Huck Discusses Near-Infrared Spectroscopy in Food Analysis. Spectroscopy. Available at: https://www.spectroscopyonline.com/view/pittcon-2025-christian-huck-discusses-near-infrared-spectroscopy-in-food-analysis (accessed 2025-03-10).