Processes Webinar | Large-Scale, Rapid Food Parameters Determination Using Spectroscopic Technologies, 25 June 2025

The food industry is searching for new techniques for the rapid and large-scale determination of food quality parameters for application in automation control systems in industrial processes, as these automated systems facilitate real-time data collection. Among these techniques, instrumental methods based on molecular or vibrational spectroscopy stand out. The use of infrared spectra, either with spectrometers or with imaging systems, is suitable for in-line, online, or at-line analysis at different locations in industrial processes. In this webinar, we have the honor of featuring a senior researcher and two junior researchers, who are all experts on the topic. First, Prof. Dr. Chao-Hui Feng will talk about the use of hyperspectral imaging and terahertz spectroscopy for food quality determination. Next, Mr. Fancheng Ding will talk about the non-invasive prediction of quality traits in packaged mangoes using near-infrared spectroscopy. Finally, Mr. Changzhou Zuo will elaborate on how near-infrared spectroscopy, specifically the spectroscopic properties of pulp tissue, can be utilized to detect infected mangoes. I hope that all attendees will enjoy and benefit from this webinar.

Date: 25 June 2025 at 12:00 p.m. CEST | 6:00 p.m. CST Asia | 7:00 p.m. JST
Webinar ID: 893 7340 0802

Program

Speaker	Presentation Title	Time in CEST	Time in CST (Asia)	Time in JST
Prof. Dr. Juan Francisco García Martín (Chair)	Chair Introduction	12:00–12:10 p.m.	6:00–6:10 p.m.	7:00–7:10 p.m.
Prof. Dr. Chao-Hui Feng	“Non-destructive assessment of food quality via hyperspectral imaging and terahertz spectroscopy”	12:10–12:40 p.m.	6:10–6:40 p.m.	7:10–7:40 p.m.
Mr. Fangchen Ding	“Non-invasive prediction of quality traits in packaged mango using near-infrared spectroscopy”	12:40–13:10 p.m.	6:40–7:10 p.m.	7:40–8:10 p.m.
Mr. Changzhou Zuo	“Bulk optical properties of anthracnose-infected mango tissues and simulation of light propagation in diseased mango fruit”	13:10–13:40 p.m.	7:10–7:40 p.m.	8:10–8:40 p.m.
	Q&A Session	13:40–13:50 p.m.	7:40–7:50 p.m.	8:40–8:50 p.m.
Prof. Dr. Juan Francisco García Martín	Closing of Webinar	13:50–14:00 p.m.	7:50–8:00 p.m.	8:50–9:00 p.m.

After registering, you will receive a confirmation email containing information on how to join the webinar. Registrations with academic institutional email addresses will be prioritized.

Unable to attend? Register anyway, and we will let you know when the recording is available to watch.

Webinar Chair and Keynote Speakers:

Prof. Dr. Juan Francisco García Martín, Department of Chemical Engineering, University of Seville, Spain;
Prof. Dr. Chao-Hui Feng, School of Regional Innovation and Social Design Engineering, Faculty of Engineering, Kitami Institute of Technology, Hokkaido, Japan;
Mr. Fangchen Ding, Department of Chemical Engineering, University of Seville, Spain;
Mr. Changzhou Zuo, College of Food Science and Technology, Nanjing Agricultural University, China; Department of Biosystems (BIOSYST), KU Leuven, Belgium.

Relevant Special Issues:
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Deadline for manuscript submissions: 10 August 2025

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Deadline for manuscript submissions: 15 August 2025

“Recent Advances in Food Fermentation Technology”
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Deadline for manuscript submissions: 31 August 2025

“Development of Innovative Processes in Food Engineering”
Guest Editors: Prof. Dr. Jung-Feng Hsieh and Dr. Jooyeoun Jung
Deadline for manuscript submissions: 15 September 2025

“Processes in Agri-Food Technology”
Guest Editor: Prof. Dr. Jingfeng Huang
Deadline for manuscript submissions: 15 September 2025

“Food Processing and Ingredient Analysis”
Guest Editors: Dr. Suphat Phongthai, Dr. Saroat Rawdkuen and Dr. Lovedeep Kaur
Deadline for manuscript submissions: 31 October 2025

“Research and Optimization of Food Processing Technology”
Guest Editors: Dr. José Agustín Tapia Hernández and Dr. Francisco Rodríguez-Félix
Deadline for manuscript submissions: 20 November 2025