SuChAQuality Outcomes | Advanced Techniques in Food Quality Control | Part 3

Join our early-stage researchers as they unveil groundbreaking findings from the SuChAQuality project.

This video highlights:
Detection of C4 and C3 adulteration in honey samples using ethanol isotope methods.
Research on water dynamics in heteropolysaccharides from different pectins.
Application of low-field nuclear magnetic resonance techniques in the sugar industry.
Non-destructive measurement of different crystal types in chocolate and cocoa butter using TD NMR.
Formulation and analysis of microalgae-supplemented hard candies using various spectroscopy techniques.
Learn how these innovative techniques are revolutionizing food quality control.

This project has received funding from the European Union's Horizon 2020 Research and Innovation Programme under grant agreement number 101008228.