Abstract
Near infrared (NIR) spectroscopy has been applied to analyze a wide variety of foods, and its high utility as an analytical method is well known. In this article, I will provide information that will serve as a clue for readers to understand the basis of NIR spectroscopy, previous studies of targeted food analysis, and future challenges. In order to understand NIR spectroscopy, definitions and features are reviewed first, then reference books and workshops are introduced. Next, as a clue to understand the trend of NIR spectroscopy, various food fields reviewed in the reference books, some of actual situations, and needs reported in the JATAFF (Japan Association for Techno-innovation in Agriculture, Forestry and Fisheries) survey will be introduced. Furthermore, examples of adoption of NIR spectroscopy as an official method in Japan and abroad are summarized. Finally, examples of the current situation and future challenges related to food analysis and NIR spectroscopy will be introduced as follows:
1. The need to speed up and simplify official methods in quality control of food manufacturing process.
2. Highly urgent development issues are low cost and rapid microbiological inspection methods, quality control systems compatible with small quantity multiitem production, foreign substance inspection methods other than metals, on-line monitoring, nondestructive analysis method, etc.
3. Efforts to develop practical process management equipment from seed technology is extremely weak in Japan.
4. The development of a scientific evaluation system for food functionality.
5. Introduction of quality control methods such as PAT (Process Analytical Technology) and the necessity of a strategic approach not necessarily following the official law.
