Food and Feed

Cereals Meat Seafood
   
Cereal quality assessment
  • Size and shape distribution
  • Broken and cracked kernels
  • Color, surface chemistry
  • Pathogens
  • Counterfeit / adulteration detection
  •                

Meat quality assessment

 

Seafood quality assessment
  • Muscle, fat, and meat color
  • Size and shape distribution
  • Parasites and impurities
  • Meat texture
  • Glazing
Plants, fruits, and vegetables Baked and fried products  
     
Quality assessment of plant products                
  • Maturity and ripeness                  
  • Damages and infections
  • Texture       
  • Freshness and oxidation
  • Moisture
Quality of baked and fried products
  • Moisture
  • Browning and browning homogeneity
  • Dimensions after processing
  • Burned particles/areas
  • Texture