Olive Oil Fluorescence Spectroscopy (2021)

Built a miniaturized low-cost fluorescence spectrometer and used machine learning to classify the quality of Spanish olive oils — distinguishing extra virgin from lower grades from spectral signatures alone.

Research project at ZHAW, Institute of Applied Mathematics and Physics.

Graphical abstract: fluorescence sensor and olive oil classification

Venturini, F., Sperti, M., Michelucci, U., Herzig, I., Baumgartner, M., Caballero, J. P., Jimenez, A., & Deriu, M. A. (2021). Exploration of Spanish Olive Oil Quality with a Miniaturized Low-Cost Fluorescence Sensor and Machine Learning Techniques. Foods, 10(5), 1010. https://doi.org/10.3390/foods10051010