Raman Spectroscopy: Improving the Food Production Process
In this interview, News-Medical Life Sciences talks to Karen Esmonde-White
from Kaiser Optical Systems, Inc.
and Ola Wesstrom from Endress+Hauser about their analysis solutions for improving food production.
What provoked your interest in the food and beverage manufacturing processes?
Karen: I have a background in pharmaceutical and biomedical research. In each of those fields, I helped to develop new Raman spectroscopy applications. As I move more into food applications, my experiences in pharmaceutical and biomedical fields have allowed me to make connections between these seemingly disparate fields which is something I enjoy tremendously.