# Trends on vibrational spectroscopy tools in the agri-food sector

## TL;DR

This paper reviews how vibrational spectroscopy tools are being used to improve food safety and quality through rapid, non-destructive analysis and smart data interpretation.

## Contribution

The paper highlights recent trends in miniaturized spectroscopy devices and AI-driven data analysis for real-time food monitoring.

## Key findings

- Vibrational spectroscopy tools like NIR and Raman are effective for non-destructive food analysis.
- Miniaturized and cost-effective spectroscopic devices are being developed for real-time monitoring.
- AI and chemometric techniques enhance the accuracy and reliability of spectral data interpretation.

## Abstract

Ensuring food safety and quality has become a critical priority in response to increasing global demand and regulatory requirements. To address these challenges, the food industry is demanding sensitive, selective, and robust analytical strategies. Among these, non-destructive spectroscopic sensors (NDSS), particularly those based on vibrational spectroscopy such as near infrared (NIR) and Raman spectroscopy, have demonstrated significant potential for rapid, in situ analysis of food matrices without compromising sample integrity. Current research efforts are focused on the miniaturization and cost-effective design of spectroscopic instrumentation, enabling the development of portable devices suitable for real-time food monitoring across the supply chain. In parallel, advanced chemometric techniques and machine learning algorithms are revolutionizing spectral data interpretation, enhancing model calibration, transferability, and predictive reliability. Artificial intelligence approaches in spectroscopic workflows facilitate the extraction of meaningful patterns from large and complex spectral datasets. Together, these advanced vibrational proposals are converging toward the realization of intelligent, real-time decision-making systems that support sustainable, efficient, and safe food production and distribution, redefining the standards of food quality control in modern agri-food systems.