1. Opportunities for Sensing in the Food Industry Malcolm Povey Procter Department of Food Science

2. 100% Inspection zBacteria, virus, prions, toxins - MRI zForeign body detection Glass, metal, plastic, wood, stone, pips - X- ray and rf inductance zTexture - pressure drop zColour - Colour meter zAppearance - Optical imaging zFlavour - Electronic nose

3. Electromagnetic Modalities zElectrical resistance, capacitance, permittivity zColour, turbidity zMagnetic permeability zX-ray z  -ray

4. Acoustic modalities zCompression and shear zGroup velocity zGroup attenuation zReflection coefficient zImpedance

5. UST and ERT

6. Spectroscopic techniques zFTIR - Fourier transform infra red zMRI - magnetic resonance imaging zRF and microwave permittivity zUltrasonic velocity and attenuation (Malvern Ultrasizer)

7. Dual mode spectroscopy zRF electrical excitation of ultrasound - Acoustosizer zInfrared excitation of ultrasound - Fourier transform infrared photoacoustic spectroscopy (FTIR-PAS) zMRI excitation of ultrasound zLaser excitation of ultrasound