“Artificial smell” that determines the quality of food

Researchers led by Dr. Santiago Marco, principal investigator in the Signal and Information Processing for Sensor Systems group and professor at the University of Barcelona (UB) of IBEC, appear in the media for their recent study in collaboration with the University de Córdoba in which a system capable of detecting fraud on food labeling with the analysis of its aroma has been created.

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The study, published in the journal Sensors, makes it possible to detect fraud in the labeling of foods such as ham from Iberian pigs fed acorn or feed, oil or cheese.

In this work we have developed new procedures that systematize, facilitate and optimize the interpretation of the results of samples analysed by GC-IMS, without losing the precision and advantages of the technique.

Santi Marco, IBEC group leader and UB professor

You can read the impacts in the media here: