| Technical Name | Rapid and Non-Preparatory Optical Examination of harmful ingredients in Food | ||
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| Project Operator | National Taiwan Normal University | ||
| Summary | This technology uses rapid spectroscopy to detect harmful molecules in food. The most distinctive feature from other optical similar technologies is no requirement of manual pre-operation or waiting to complete sample preparation, even just soaking water. In comparison with the current biochemical methods, such as testing papers, these two characteristics are powerful and competitive. For most of the practitioners need to manage the quality of food product and the on-site selection of consumers, it meets the requirement. |
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| Scientific Breakthrough | This technology uses rapid spectroscopy to detect harmful molecules in food. The most distinctive feature from other optical similar technologies is no requirement of manual pre-operation or waiting to complete sample preparation, even just soaking water. In comparison with the current biochemical methods, such as testing papers, these two characteristics are powerful and competitive. For most of the practitioners need to manage the quality of food product and the on-site selection of consumers, it meets the requirement. |
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| Industrial Applicability | 有效推廣至製造商、品牌商、零售商及一般大眾，大幅提高食品供應鏈的安全管理，滿足整個價值鏈中的需求 |
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