LIGHT! 003 | Photonics revolutionise the food industry

light! 

by secpho 

PHOTONICS REVOLUTIONISE 

THE FOOD INDUSTRY 

DECEMBER 2018 | LIGHT! 003 

PROCESSING AND SAFETY 

PACKAGING 

WINE AND 

OLIVE OIL SECTORS 

AGRICULTURE, AQUACULTURE 

AND LIVESTOCK MONITORING

LIGHT! 003 | Photonics revolutionise 

the food industry 

©2018 secpho 

Publishing 

secpho 

C/Milà i Fontanals, 14 

08012 Barcelona 

Tel.: +34 937 833 664 - +34 937 830 254 

www.secpho.org 

info@secpho.org 

Twitter: @SECPhO 

Instagram: @secpho_cluster 

Editorial Management 

Sergio Sáez 

Rosa M. Sánchez 

Carla Barceló 

Design and Layout 

Carla Barceló 

Andrea Sevilla 

Distribution 

Andrea Sevilla 

Contents 

Frit Ravich 

Álex Turpin · secpho 

Javier Bezares · BCB 

Alberto Zaragoza · Álava Ingenieros 

Josep Maria Serres · Eurecat 

Simon Van Olmen · Multiscan 

Marcel Robuster · E-Stratos 

Marta Ávila · ALBA Synchrotron 

Ricardo Díaz · Ainia 

Pedro A. Martinez · ICFO 

Estela Baquedano, Pablo A. Postigo · IMM-CSIC 

Joseba Izaguirre · IK4-TEKNIKER 

2 LIGHT! by secpho

Editorial 

This year, secpho’s motto has been refined to attain its maximum impact 

and it calls for us to Collaborate to innovate. Never before have 

these two verbs held more meaning, with this edition of Light! uniting 

the complementarity of two key sectors: food and photonics. 

The figures reveal that the food and beverages industry has reaffirmed 

itself as the leading industrial sector in Spain, which means that the 

country’s competitiveness and economy depend to a large extent on 

the success of this sector. In this context, and in order to continue increasing 

production, rise in the rankings of EU exporters and increase 

the number of direct jobs, the food industry must address its main 

technological challenges by safeguarding three intrinsic concepts: 

quality, safety and productivity. In this endeavour, light technologies 

are being deployed so as to become an indispensable ally that offers 

the most innovative solutions. 

In this third issue of Light! it becomes clear how light control allows us 

to determine the quality and composition of food, monitor the entire 

production process in an efficient way, increase crop yields, analyse 

the health of fish populations, improve packaging and bottling, etc. and 

all in a spirit that is focused on the search for continuous innovation. 

Leading national experts in photonics gather once again in Light!, 

demonstrating their top talents and emphasising their firm commitment 

towards collaborating to innovate. Will you join us? 

LIGHT! by secpho 3

Contents 

OVERVIEW 

PACKAGING 

06 

08 

FRIT RAVICH: Digitising the industry 

SECPHO: Photonic solutions for the food 

industry 

58 

61 

ALBA: Food and packaging under Synchrotron 

light 

AINIA: Innovative solutions in food 


62 

Map of experts in packaging 

16 

20 

BCB: Infrared thermography for the food 

industry 

ÁLAVA INGENIEROS: Photonic technologies 

revolutionise the food industry 

70 

WINE AND OLIVE OIL SECTOR 

IK4-TEKNIKER: Photonics transfers 

quality control from the laboratory to the 

production line 

24 

26 

EURECAT: Sensors for Food & Water 

Interview: S. Van Olmen · MULTISCAN 

74 

ICFO: SixSenso is committed to the rapid 

and portable measurement of microorganisms 

in liquids 

31 

Map of experts in processing and food 

safety 

76 

IMN-CSIC: Detecting the quality of food 

via your mobile 

AGRICULTURE AND 

78 

Map of experts in the wine and olive oil 

sectors 

AQUACULTURE. 

LIVESTOCK MONITORING 

44 

E-STRATOS: Sensors set up in drones 

used for agriculture. 

48 

Map of experts in agriculture, aquaculture 

and livestock monitoring 


Digitising 

the food industry 

Flexible production that is efficient and with the capacity 

for customisation. That is the proposed concept 

of Industry 4.0 that is here to stay and is leading to the 

creation of an increasingly interconnected industrial 

environment. 

This proposal not only involves a technological change, 

but also a paradigm in which processes and technologies 

must go hand in hand. In fact, a technological 

change is meaningless if it is not part of an evolution of 

the production model towards short cycles thanks to 

Lean tools, which enable the optimisation of processes 

and the application of continuous improvement, as 

well as reducing unproductive times and improving 

the availability of equipment. 

From a technological point of view, it is about equipping 

the machines with new technologies, both hardware 

and software, that possess a certain degree of 

intelligence necessary to make the processes more 

flexible and decision-making quicker and more optimal. 

This key technology includes advanced sensorisation, 

laser systems and big data. 

Within this technological field, photonic technologies 

are understood to be tools that can help us in two 

main objectives: to increase production and improve 

food safety. 

As regards increased production, technologies such as 

infrared spectroscopy or hyperspectral imaging enable 

aspects such as nutrient content, the ripening point or 

the detection of chemical products and contaminants, 

among others, to be monitored. 

Ensuring that food and beverages are safe for consumption 

is another way in which photonics plays an 

important role in terms of health. Recent innovations 

in hyperspectral imaging sensors have enabled food 

safety and food quality inspections to be improved. 

The present and future lie in the application of these 

technologies on direct monitoring on the processing 

line and in real time, as well as in the development of 

food packaging that enables better food preservation 

through the use of tools such as lasers. 


FRIT RAVICH 

OVERVIEW 

INDUSTRY 4.0 AT FRIT RAVICH 

At Frit Ravich, as a benchmark company in the food 

and distribution sector, we are committed to the 

cross-disciplinary implementation of the Industry 4.0 

concept throughout our production process. In fact, it 

is a key aspect in the company’s strategic plan that is 

deployed in three areas in this field: 

•Flexibility and scalability. 

•Quality improvement 

•Improvement of costs and productivity 

FLEXIBILITY AND SCALABILITY 

Frit Ravich’s production system allows us to be more 

flexible and scalable, while adopting a high level of innovation 

and customisation of products demanded by 

customers and/or consumers. 

The company’s main objective is to guide the entire 

value chain towards the customer, being mindful that 

the consumer profile is that of a permanently connected 

person with constant access to information, and 

who becomes part of the creation process itself. This 

accessibility to information, achieved thanks to technology, 

means that food products are linked to values 

such as transparency, health and customisation. 

QUALITY IMPROVEMENT 

We currently have machinery that incorporates sensors 

aimed at controlling aspects such as colour or 

weight and an X-ray detector that helps us monitor the 

quality of products at all times. 

IMPROVING COSTS AND PRODUCTIVITY 

At Frit Ravich we have an automated production system 

through the use of autonomous collaborative robots 

with high flexibility. Thanks to these, new products 

can be created in a very short time, formats can 

be changed instantly and they ensure interaction with 

operators. 

This system is complemented by our MES (Manufacturing 

Execution System) software, which allows us to 

increase the production plant’s efficiency. It is thanks 

to its connectivity with all the teams that the best decisions 

can be made at any time. 

LIGHT! by SECPhO 7

8 LIGHT! by SECPhO

SECPHO 

OVERVIEW 

Photonic solutions 

for the food industry 

Photonics has become such a broad and diverse science 

and set of technologies that we find it in practically 

all sectors of our economy, such as beauty, safety, 

and transport, among others. In Spain, one of the fundamental 

pillars of the economy is the food industry 

which, being able to provide higher level products, has 

undergone several revolutions throughout history: 

from the development of techniques for better preservation 

of food to its packaging, through improvements 

in quality controls, or systems that determine the optimum 

time for harvesting, to name but a few examples. 

The next revolution in the food industry has been 

brewing for a few years, when photonics was incorporated 

as a key element at all levels, and nowadays the 

future of this sector cannot be imagined without technologies 

based on light. Light control allows us to gain 

access to a material’s diverse physical properties in a 

precise, rapid and continuous way, which makes it an 

ideal instrument for measuring the quality and composition 

of food. In addition, monitoring elements such 

as cameras, hyperspectral, thermal or spatial sensors, 

including their combination with new technologies 

such as artificial vision or deep learning, are becoming 

practically essential for food production and improving 

food safety. The underlying concept with all these 

advances is to design efficient systems that help us to 

monitor both the quality of the product and its production 

in an objective and quantitative way. 

One of the earlier technologies that has emerged as 

a cornerstone in this new revolution in the food industry 

is hyperspectral sensors. While the human 

eye is able to see a colour image in three bands (blue, 

green and red) ranging from around 400 to 700 nanometres, 

hyperspectral sensors are capable of dividing 

the spectrum into many more bands and using a 

wider spectrum. As each material has its own spectral 

fingerprint, this technology can distinguish between 

different foods, know when a food is off or when it 

contains traces of elements that are harmful to health. 

For example, in the field of agriculture, hyperspectral 

sensors provide insight into the water levels of a plant 

or if it has a type of parasite that requires a specific 

treatment, while serving to determine soil health, the 

point of ripeness of fruit and vegetables, and to detect 

LIGHT! by by SECPhO secpho 9

chemicals and contaminants. This technology is also 

being used in production chains for the detection of 

foreign bodies. 

The automation of processes is something that is also 

being applied to the food industry at different levels, 

such as processing and safety, packaging and livestock 

monitoring. In this sense, artificial vision is playing a 

very important role thanks to its ability to determine 

the colour, shape, or size of the products through camera 

systems and image processing software. In recent 

years, 3D time-of-flight cameras, or ToF cameras, have 

also been introduced into the sector. This technology 

is able to measure the time elapsed between the emission 

and reception of a pulse of light when it is reflected 

by each point of the environment, thus obtaining an 

image with information about the depth of each object 

that forms it. This is particularly interesting for the 

storage, organisation and smart selection of products 

in production chains. Artificial intelligence, specifically 

deep learning, is also being used by the industry for 

artificial vision. The idea behind deep learning is to use 

large amounts of data to train algorithms capable of 

making decisions or identifying objects based on certain 

parameters. In recent years, deep learning, which 

is having a significant global impact on many areas of 

our life, has been replacing a great range of image processing 

software. This technology has been serving the 

food industry for crop monitoring by combining drones 

with various sensors and traditional and hyperspectral 

or ToF cameras. A good example of this is a pioneering 

technology developed by AINIA, in which a drone with 

a hyperspectral camera is able to identify the needs of 

each plant. 

The interaction of infrared light with materials is particularly 

useful because long wavelengths have a 

deeper penetration depth, while also allowing the use 

of near infrared (NIR) spectroscopy. The fundamental 

idea of spectroscopy is knowing which parts of the 

spectrum are absorbed and reflected by the material 

analysed, which allows us to know its precise chemical 

composition and measure its quality at high speed. 

This has direct applications in the food industry, where 

NIR spectroscopy is being used nowadays to measure 

the fat content of milk, alcohol content or oxidation of 

wine, ripeness of a fruit or adulteration of cocoa, even 

once packaged. 

Another key element in the food industry is the ability 

to control and monitor the temperature in each step 

during the processing and packaging of food. Thermography 

is a technique that enables the measurement of 

infrared radiation in a material, which gives information 

about its temperature regardless of the lighting 

conditions. This independence from lighting condi- 


tions is particularly interesting, because it enables its 

integration with other measurement systems at other 

wavelengths. The higher the temperature, the greater 

the amount of thermal radiation, so small changes in 

the temperature of a material can be measured simply 

by measuring the levels of infrared light it emits. Thermography 

has an impact on the food industry in different 

stages: from controlling the cooking point of food, 

guaranteeing controls on sealing, through to the maintenance 

of the cold chain, the curing point, etc. The 

measurement of food temperature is also important 

for health controls, where excesses of heat have been 

shown to be related to the appearance of carcinogenic 

products and other substances such as acrylamide. In 

this way, thermography is also being widely used for 

the control of frying, the melting of chocolate, in bakery 

ovens, hot and cold smoking, etc. 

Infrared radiation is not the only type of light that 

can be used to determine the chemical properties of 

a material. In Spain we are lucky to have one of the 

most advanced synchrotrons in Europe, the ALBA, 

thus giving the country’s food industry the chance to 

use synchrotron radiation spectroscopy. Although the 

operating principle does not change with respect to 

NIR spectroscopy, synchrotron light makes it possible 

to explore properties of materials with a more precise 

level of detail, since synchrotron light is much more 

energetic than infrared light. This enables the characterisation 

of different types of food, such as oil or ham, 

as well as certain packaging in order to optimise production 

and manufacturing processes. 

In order to obtain fine measurement of food properties, 

the industry is also incorporating different types 

of microscopes such as bright field microscopy or fluorescence. 

While bright field microscopes serve to obtain 

an enhanced and very sharp image of the sample 

to be scanned, fluorescence microscopies have the 

advantage that they only make certain components of 

a material visible (those that give rise to fluorescence). 

This enables the combination of microscopes in in-line 

systems to quantify suspended particles in oil, wine, 

or beer, as well as determining the existence of microorganisms 

in raw materials, as IK4-TEKNIKER has 

demonstrated with various devices. The novel system 

developed by SixSenso is also noteworthy: a spin-off 

created at ICFO, capable of combining a microfluidics 

system and a fluorescence reader to measure levels of 

bacteria concentration, count specific populations of 

microorganisms, etc. 

As we can see, photonics is leading a new revolution 

in the food industry. Thanks to the implementation of 

techniques such as those mentioned above, it adds 

a new dimension to precision agriculture, which has 


OVERVIEW 

SECPHO 

emerged as a new field in which photonics is being 

used to monitor and increase crop yields. We must 

not forget the application of photonic technologies in 

the maritime field, which allow us to obtain a map of 

water quality and observe the health of fish populations, 

while also being useful in food processing and 

packaging. 

There is no doubt about the bright future that awaits 

the food sector, which drives 5.8% of the GDP of 

Spain’s economy and that must continue to encourage 

both the adaptation and creation of photonic 

technologies and basic research to maintain and increase 

the high standards of excellence and productivity 

achieved nowadays. 

In Spain, research centres and companies that are experts 

in photonics and are playing a vital role in the 

application of photonic solutions for the food industry 

can be encompassed in the following areas: 

TRL 1 - Basic principles studied. 

TRL 2- Technological concept formulated. 

TRL 3- Experimental proof of concept. 

TRL 4- Technology validated in the laboratory. 

TRL 5- Technology validated in a relevant environment 

(relevant industrial environment in the 

case of key enabling technologies – KET). 

TRL 6- Technology demonstrated in a relevant 

environment (relevant industrial environment in 

the case of key enabling technologies – KET). 

TRL 7- Prototype demonstration in an operational 

environment. 

TRL 8- Complete and qualified system. 

01 

02 

Processing and safety 

Precision agriculture and aquaculture 

Livestock monitoring 

TRL 9- Real system tested in an operational environment 

(competitive manufacturing in the 

case of key enabling technologies – KET – or in 

space technologies). 

03 

04 

Food packaging 

Wine and olive oil sectors 

In order to demonstrate the degree of maturity of the 

technologies and advances presented here, they have 

been assigned a value from 0 to 9 in accordance with 

their TRL (Technology Readiness Level): 

The table on the following page shows the position 

within the value chain (by maturity levels or TRLs) for 

each of the experts, according to their capabilities and 

technologies applicable to the four areas mentioned. 

The “S” has also been added to reflect that it is a service. 

Álex Turpin 

Scientific Consultant 

secpho 


SECPHO 

OVERVIEW 

FOOD 

SECTOR 

LEVEL OF MATURITY 

TRL1 TRL2 TRL3 TRL4 TRL5 TRL6 TRL7 TRL8 TRL9 

SER- 

VICES 

EURE- 

EURECAT 

EURECAT 

AIMEN 

AIMEN 

AIMEN 

ATRIA 

AINIA 

CEIT 

CAT 

ALBA 

ATRIA 

AINIA 

ATRIA 

ATRIA 

ATTEN2 

ÁLAVA 

VLC 

CEIT 

BCB 

ATRIA 

BCB 

ATTEN2 

INTER- 

INGENIEROS 

IBER- 

CEIT 

BCB 

CD6·UPC 

CD6·UPC 

TRONIC 

ATRIA 

OPTICS 

ICFO 

CEIT 

CEIT 

TEKNIKER 

IRIS 

ATTEN2 

PROCESSING AND 

SAFETY 

TEKNIKER 

VLC 

ICFO 

PRO-LITE 

TEKNI- 

ICFO 

ILICE 

TEKNI- 

ICFO 

TEKNIKER 

VLC 

TEKNIKER 

BCB 

COCUUS 

HAMAMATSU 

KER 

KER 

INTERTRONIC 

VLC 

IRIS 

LASER2000 

TEKNIKER 

TEKNIKER 

TEKNI- 

TEKNI- 

TEKNIKER 

TEKNIKER 

TEKNIKER 

TEKNIKER 

KER 

ATRIA 

KER 

CD6·UPC 

ATRIA 

ATRIA 

ÁLAVA 

PRECISION AG- 

ATRIA 

AINIA 

IRIS 

IRIS 

INGENIEROS 

RICULTURE AND 

ILICE 

ATRIA 

LEDMOTIV 

ATRIA 

AQUACULTURE. 

HAMAMATSU 

LIVESTOCK MONI- 

LEDMOTIV 

TORING 

AMS TECH- 

NOLOGY 

EURE- 

EURECAT 

EURECAT 

TEKNIKER 

TEKNIKER 

TEKNI- 

INTER- 

INTERTRONIC 

ÁLAVA 

CAT 

TEKNI- 

TEKNIKER 

KER 

ICFO 

ATRIA 

TRONIC 

AINIA 

INGE- 

PACKAGING 

TEKNI- 

KER 

KER 

ALBA 

ICFO 

ATRIA 

ATRIA 

ILICE 

AINIA 

ATRIA 

ATRIA 

ÁLAVA 

INGENIEROS 

NIEROS 

LEITAT 

ICFO 

ATRIA 

EURE- 

EURECAT 

EURECAT 

TEKNI- 

TEKNIKER 

TEKNIKER 

TEKNIKER 

TEKNIKER 

CAT 

TEKNI- 

TEKNIKER 

KER 

ICFO 

CD6·UPC 

INTER- 

INTERTRONIC 

KER 

ICFO 

ICFO 

CD6·UPC 

IRIS 

TRONIC 

AINIA 

WINE AND OLIVE 

IBER- 

IRIS 

IRIS 

IRIS 

LEDMO- 

IRIS 

ÁLAVA 

OIL SECTORS 

OPTICS 

LEDMO- 

LEDMO- 

LEDMOTIV 

TIV 

ATTEN2 

INGENIEROS 

TIV 

TIV 

ATTEN2 

HAMAMATSU 

ATTEN2 

ON LASER 

See detail in expert maps (pages 31, 48, 62 and 78). 


Processing 

and food safety


BCB 

Infrared thermography 

for the food industry 

The measurement of temperature is an important 

aspect in any industrial process. In food 

companies, in addition to involving many stages 

where temperature is present, this is also key for 

improving the quality and safety in the control of 

production processes. The control of the presence 

of carcinogenic and mutagenic products 

in heat-producing processes is a critical aspect 

for ensuring food safety. Substances such as 

acrylamide or organic compounds such as PAHs 

or HCAs can be produced during baking, frying, 

cooking, smoking processes, etc. 

In this article we will demonstrate how infrared 

thermography is an ideal tool for monitoring 

these processes, since it is a non-destructive and 

non-invasive technique, without direct contact, 

capable of covering large areas quickly and efficiently. 

CONTROLLING THE FORMATION 

OF ACRYLAMIDE 

Acrylamide is an industrial chemical substance formed 

in foods with a high carbohydrate content during heating 

at high temperatures and low humidity conditions 

in processes such as baking, frying and toasting. Its 

content in foods is regulated in the EU by Regulation 

2017/2158, in force since 2018, which establishes 

mitigation measures and reference levels to reduce its 

presence. The food products referred to in the regulation 

are: 

• Potato crisps, chips, snack products, crackers and 

other products based on potato dough; 

• Bread, bakery products, pastries, confectionery 

and biscuits; 

• Breakfast cereals; 

• Coffee, roasted coffee, instant coffee; 

• Baby foods and processed cereal-based foods for 

infants and young children. 


Courtesy of Europastry, S.A. 

According to EU legislation, acrylamide is classified as: 

• Category 1B carcinogenic substance 

• Category 1B mutagen 

• Toxic for Reproduction Category 2 

The production of acrylamide content in food at the 

domestic and industrial levels is, therefore, a public 

health issue. The important factors that influence the 

acrylamide formation process include the temperature 

and the heating, cooking and frying times. In this 

sense, Infrared Thermography serves to control: 

• Frying temperatures, since acrylamide is formed 

from 120ºC. 

• Control of ovens at high relative humidity. 

• Scalding temperature prior to frying at 70°C (10 

to 15 min) with a reduction of acrylamide formation 

by 65% and 96% for potato crisps and chips, 

respectively. 

Product/Product group 

Acrylamide range 

(g kg-1) 

Pastries 18-3324 

Breads


BCB 

MONITORING PAH FORMATION 

Polycyclic Aromatic Hydrocarbons (PAH) are penetrating 

environmental pollutants that are characterised 

by their carcinogenic and mutagenic potential. 

PAHs are ubiquitous, not only in all environmental media 

(air, soil and water), but also in various foods that 

we encounter in our daily lives. 

PAHs are mainly formed by pyrolytic processes, such 

as in grilled or smoked foods. Another effective ingestion 

route for PAHs is mainly attributed to activities 

carried out in the form of cooking (roasted, toasted 

and fried) and processing at an industrial level. Some 

factors that affect the formation of PAHs include: the 

heat source, the heating distance, the design of the 

food device and the type of combustion agent (coal, 

wood, gas and electrical source). In order to avoid the 

formation of PAHs, infrared thermography can control 

the temperature in: 

• Frying: PAHs are formed from 150ºC. 

• Chocolate formation: for milk chocolate 49ºC and 

for dark chocolate 82ºC. 

• Bakery oven: PAHs are formed from 150ºC. 

• Hot smoking: 130ºC in the cabin and 80ºC in the 

meat. 

• Cold smoking: temperature lower than 30ºC 

(regulation of the air or by the passage of smoke 

through a heat exchanger). 

MONITORING HCA FORMATION 

Heterocyclic Amines (HCAs) are organic compounds 

that have two or more fused aromatic rings and an 

amine group (–NH2). Like PAHs, they are ubiquitous 

both in the environment and in various everyday 

foods. They are characterised by their carcinogenic 

and mutagenic potential and are formed from: 

• Amino acid pyrolysis: Tryptophan, Lysine, Glutamic 

Acid and Phenylalanine 

• Carbolines 

• Reaction between Maillard Reaction products 

and creatine 

• Aminoimidazoazarens 

Some factors that affect the formation of HCAs include 

the type of meat, the cooking duration and temperature, 

the equipment and method of cooking, the 

pH, the content of carbohydrates, free amino acids, 

fat, creatine and/or creatinine. 

In this context, Infrared Thermography serves to control 

the temperature in: 

• Frying high-protein foods: cooked meat and fish 

from 150ºC. 

• Industrial ovens from 150ºC. 

Thermography acts as a non-contact temperature sensor for large areas, thanks to it being a non-invasive and 

non-destructive tool that has been fully endorsed in process control. BCB has extensive experience in thermography, 

available to the food industry through the bcbMonitor® product range. Inspection automation is achieved 

by processing the images from one or multiple thermal imaging cameras and specific software which detects 

deviations in the process and informs the operator or connects to other systems on the production line for their 

correction. 

Javier Bezares 

CEO 


Process monitoring in the 

food industry 

through the bcbMonitor 

Thermal imaging cameras 

• No thermal inertia 

• With high sensitivity 

• Large surfaces 

APPLICATIONS IN THE FOOD INDUSTRY: 

• Inspection of animals and their meat 

• Cooked food: temperature mapping 

• Fruit, vegetables and coffee 

• Dairy and precooked products 

• Pastries, baked goods, chocolate 

• Frozen products 

C/Fernando el Católico, 11 

28015 Madrid 

Tel. (+ 34) 91 758 00 50 

info@bcb.es 

www.bcb.es

ÁLAVA INGENIEROS 


Photonic technologies 

revolutionise the food industry 

The in-line inspection of food using vision systems is 

one of the applications in greatest demand within the 

food industry. The traditional artificial vision equipment 

used to optimise and monitor bottling, packaging 

and labelling processes, or classification by shape and 

size, are giving way to new technologies that are redefining 

the standards of quality control and production 

optimisation. These new photonic technologies include 

advanced spectroscopy, hyperspectral imaging, 

thermography, infrared imaging and the application of 

Deep Learning algorithms to artificial vision. The use of 

these innovative techniques, whether individually or 

combined, is allowing the food industry to accelerate 

towards full characterisation, in situ and in real time, of 

the visual aspect and the chemical composition of its 

products.



A hyperspectral camera is capable of collecting visual 

and spectral information. Some of the typical applications 

include: meat (measurement of the percentage 

of fat and proteins, levels of tenderness, water content 

and detection of contaminants and foreign bodies); 

fruit (determination of the degree of texture, degree 

of ripeness, sugar and water levels, organic acid content); 

determination of ingredients that are very similar 

in colour (different types of cheeses mixed in pizzas, 

for example); nuts (classification and evaluation of almonds); 

detection of allergens in flours; and the percentage 

of histamine in tuna. 

THERMOGRAPHY 

Example of identification of foreign bodies by hyperspectral 

camera 

Finally, these applied technologies that are connected 

to each other in the Industry 4.0 environment, supported 

by others such as augmented reality (AR) or 

virtual reality (VR) through IIoT (Industrial Internet of 

Things) platforms, are actively participating in the digital 

transformation of companies in the sector, leading 

to process improvements, greater and better automation 

of tasks and, ultimately, more efficient production 

in all aspects. 

This article explains what these technologies consist 

of and how they are revolutionising production processes 

and quality control. 

HYPERSPECTRAL IMAGING 

This technology enables spatial and spectral information 

to be obtained without contact with the product, 

thanks to it being a non-invasive technique that combines 

the benefits of digital imaging and spectroscopy. 

Another of the challenges in the food industry is the 

control of organoleptic properties in products following 

processes such as packaging and pasteurisation. In 

this sense, the integration of thermographic cameras 

in the line enables an automated control of the cold 

chain to be carried out to guarantee controls on sealing 

and an optimum state of packaging for food. This 

is one of the most common causes of complaint in supermarkets 

and is a concern for packaging companies. 

The thermography applied to the quality control of 

product packaging is especially useful in the control 

of induction sealing, for checking if there is any presence 

of frozen material inside an opaque container, for 

determining if there is any vacuum loss, for controlling 

the filling of opaque PET containers and for controlling 

the gluing of cartons in distribution boxes. 

Another outstanding application for thermography 

lies in raw materials, in particular for: controlling the 

cooking temperature on leaving the oven; maintaining 

the cold chain in dairy products and/or refrigerated 

products; determining the storage area in a cold silo 

depending on the temperature of fruit when delivered; 

as well as the curing point of meat products. 




ADVANCED SPECTROSCOPY 

Spectroscopy is based on the study of the interaction 

of infrared light with a product. This technique allows 

us to determine the main chemical composition of a 

product and the identification of materials in a matter 

of seconds. 

The emergence of programmable portable NIR analysers 

in the advanced spectroscopy field enables 

multi-parameter measurement in the production 

line as well as in the laboratory, even through plastic 

containers. These devices enable the authentication, 

identification and classification of raw materials, food 

and contaminants. 

Some of the applications in greatest demand include: 

the adulteration of minced meat and other scams (the 

differentiation of horse meat and beef); the optimisation 

of mixed minced meat in the production line; the 

adulteration of cocoa with wheat flour (detection of 

wheat as an adulterant); the measurement of acetic 

acid; quality control of oils; the detection and measurement 

of acrylamides in cooking processes; the 

measurement of particle sizes in flour; and the determination 

of moisture content in snacks. 

Thanks to the development of tailored, predictive 

chemometric models, it is possible to customise such 

equipment for its specific application. 

THE IoT AND INDUSTRY 4.0 

The current development of enabling technologies in 

Industry 4.0, such as artificial vision, virtual and augmented 

reality and IIoT, make traceability possible, in 

addition to improvements in the production process 

from start to finish. 

Thanks to the sensorisation of machines and their connection 

to servers in situ for the processing and classification 

of data (Edge Computing) and its subsequent 

analysis in the cloud (Cloud Computing), we can examine 

and quantify information from the production process 

based on a multitude of predefined parameters, 

such as the number of products discarded by a given 

supplier based on their acrylamide content, for example 

(data that would be obtained from a portable NIR 

analyser). This allows for faults to be predicted and 

for the optimisation of complete industrial processes 

based on the statistical analysis of all such data. 

Real-time visualisation of such information from anywhere 

in the world is possible thanks to AR & VR technology 

and its connection to cloud servers. Depending 

on how you wish to display the information, you can 

view it from your own mobile phone pointing to a machine 

or from the sofa at home, walking through the 

factory using VR glasses. 

Alberto Zaragoza 

Product Manager of Photonics and Imaging


EURECAT 

Sensors for 

Food & Water 

Safety in the food and water that we consume is 

gaining increasing importance. In particular, changes 

in land use, population and climate have altered the 

hydrology that affects water quality and the function 

of ecosystems. However, water quality control has historically 

focused on discrete samples collected weekly 

or monthly. 

Additionally, solid food detection methods are often 

insufficient in the sense that they are not sensitive 

to errors and require a lot of time, due to the manual 

or chemical selection of products based on samples. 

Some of the main health risks consist of microorganisms, 

either from the sources or involuntarily introducing 

them into storage and/or distribution systems. 

Unfortunately, with the timescales involved for this 

type of microbial analysis when possible contamination 

is revealed, it has already been distributed and 

consumed. In general, decent monitoring methods are 

lacking, both in food and water, so as not to put the 

health of consumers at risk. 

The optical measures applied to decide upon the quality, 

identity and safety of foods are linked to the different 

physical processes that occur when a wave of light 

hits a biological substance. These interactions cause: 

selective absorption, molecular vibrations, refraction 

and fluorescence, among other reactions. These interactions 

can be evaluated with different techniques in 

the sensor technology field. 

In view of all this, we at Eurecat have proposed to 

explore the potential of photonics to respond to the 

main challenges that can place our health at risk, both 

in food products and in water. The use of photonic 

sensors allows us to guarantee the monitoring of product 

quality in real time, in an automatic, centralised 

way and with a notable improvement (with respect to 

the current detection systems used) in contaminant 

detection sensitivity. 

Optical measurements are the result of spectroscopic 

investigations and are implemented in a practical detection 

platform. For each application, a static demonstrator 

is constructed that is representative of each 

optical platform, which are required to verify the chosen 

contaminants on a regular basis, applying standard 

methods to predetermined sampling frequencies. 

Josep Maria Serres Serres 

Head of Photonics Research Line 

Advanced Manufacturing Systems 


EURECAT 

PROCESSING AND SAFETY

“We are world leaders 

in olive sorting machines” 

INTERVIEW with Simon Van Olmen, founding partner and CTO for the last 18 years for Multiscan 

Technologies, a Spanish company specialising in the development, marketing and sale 

of inspection machines with a presence in five continents. 

Multiscan Technologies emerged 

in 1996 thanks to the vision of 

three enthusiastic friends who did 

not have a workshop, but rather 

a dining room at home. Are teamwork 

and passion always the initial 

drivers? 

Yes, for sure, teamwork and passion 

are essential; without united 

human resources that have the 

complementary and necessary 

skills, the chances of success are 

greatly reduced. In addition to the 

team, the setting and timing are 

also important. The setting provides 

access to the necessary resources 

and knowledge, and times 

of change are always favourable 

for the emergence of new companies 

offering different products 

and/or services. When we started 

in 1996, making artificial vision 

machines was neither evident nor 

widespread, but technology was 

starting to allow it. 

Your project was conceived because 

you captured a clear need 

in the market for the classification 

and selection of table olives, an 

area in which Spain maintains its 

global leadership. Do you remember 

who took a chance on your 

first automated sorting machines? 

As is often the case, we chopped 

and changed several times before 

arriving at the artificial vision machines. 

We started our activities by 

26 LIGHT! by SECPhO

MULTISCAN 


making public lighting control systems, 

then software for handheld 

terminals and virtual design software 

with warping techniques and, 

finally, our first artificial vision machinery 

to classify olives by colour. 

By having one of the market leaders, 

Aceitunas La Española, in our vicinity, 

this facilitated the development 

of this first machine; in fact, La Española 

became part of our project. 

Introduce Multiscan to us: what is 

your value proposition? 

We at Multiscan create solutions 

in sorting and X-rays for 

the agri-food industry; these 

solutions are highly optimised 

and adapted to niche markets. 

We specialise in the classification 

of small-sized products 

that can be rotated, and in systems 

where we combine several 

types of inspection, such 

as X-rays and conventional 

vision. This is where the name 

of the company comes from 

“multi” “scan”, from scanning 

in multiple ways. 

Since you started, 22 years have 

now passed and today you continue 

to be the owner, consultant and 

a member of the Board of Directors. 

What are the challenges for 

Multiscan in the near future? 

We are continuously expanding our 

range of equipment with new solutions 

for different products. We are 

world leaders in olive sorting machines, 

which we have been adapting 

to different products, such as 

cherries, cherry tomatoes, walnuts 

and pistachios. At one point, and almost 

by mistake, we started building 

X-ray machines. I say “by mistake”, 

because we wanted to detect 

the remains of olive stones in pitted 

olives, and we eventually realised 

that olive stones are not calcified 

as with human bones, and cannot 

be detected. In any case, we finally 

decided to continue with their development 

and now we offer a full 

range of X-ray inspection machines 

for the food industry, with us being 

the only national manufacturer. 

“In an increasingly 

demanding market, artificial 

vision machines 

are essential for optimising 

production 

processes and guaranteeing 

quality”. 

Multiscan Technologies is focused 

on the design and manufacture of 

machines, but in order to better 

serve the needs of our customers, 

we have set up Multiscan Systems, 

which allows us to offer complete 

turnkey lines, offering a large component 

of added value. Industry 

4.0 is emerging and we have many 

ideas in order to offer new differential 

solutions. 

What is Multiscan’s customer profile? 

We have customers of all sizes, 

from micro-enterprises, who have 

installed a cherry sorting machine 

in their workshop, to large companies 

such as Bimbo, Incarlopsa, 

Dcoop, SBF, etc., which have installed 

dozens of our machines in 

large production lines. Nowadays, 

in an increasingly demanding market, 

artificial vision machines are 

essential for optimising production 

processes and guaranteeing quality. 

At Multiscan, you speak of anticipation 

as a constant process 

of development for the company. 

This avant-garde nature 

leads you to allocate half of 

your resources to R&D, as well 

as to the incorporation of new 

techniques and technologies. 

Tell us about this innovative 

commitment. What types of 

technologies are you integrating 

and who are your main 

partners? 

It is evident that, in a technological 

company like ours, 

innovation is a constant. We have 

a large, internal R&D capability, 

which we complement with a multitude 

of external entities. As I said 

before, the setting is very important 

in order to facilitate access to 

resources and knowledge. We have 

the privilege of having the Polytechnic 

University of Valencia very 

close by, as well as a network of 

cutting-edge Technological Institutes. 

We have many technological 

partners: UPV, UPM, AINIA, ITI, 

DCM, etc. Among them, I would 

like to highlight FYLA Laser, with 



MULTISCAN 

whom we are working on a project 

to integrate the Supercontinuum 

laser into our sorting machines. 

FYLA is one of the few manufacturers 

worldwide that are capable 

of producing this type of laser, and 

they are located a stone’s throw 

away from us in Paterna Technology 

Park. 

The Valencian Community has 

been the largest European beneficiary 

of the SME Guarantee Facility 

for 2018 following the first call for 

the development of highly disruptive 

projects, and constitutes 30% 

of Spanish companies. Multiscan is 

among the beneficiary companies. 

Congratulations! Why do you think 

companies in the Valencian Community 

have a high success rate? 

Thanks very much! The truth is that 

we are very proud to have been 

one of the few companies that 

have achieved an SME instrument 

phase 2. It is noteworthy that, of 

the 13 Spanish companies that 

have achieved it, 4 are Valencian. 

I believe it is the combination of 

entrepreneurial spirit, the network 

of Universities and Technological 

Institutes, as well as strong support 

from the Valencian Regional Government 

for promoting Innovation. 

The EVOOLUTION project is 

aimed at industrialising a solution 

for olive classification for oil production. 

This solution enables great 

improvements in the quality of the 

oil, by eliminating defective olives 

and even allowing classification by 

the degree of ripeness, and all of 

this at a rate of up to 50 tonnes/ 

hour. 

You are passionate about artificial 

intelligence, the IoT, artificial 

vision... fields built on the technological 

basis of photonics which 

are now on the rise. What would 

you say to those companies in the 

food sector that feel removed from 

all these trends at the moment? 

The truth is that we are living in 

exciting times, where technology 

is evolving increasingly faster. Advances 

in photonics, nanotechnology, 

computing capabilities and 

analytics are having a huge impact 

on the entire industry. In the same 

way that the internet and smartphones 

have had a great impact on 

our day to day lives, technological 

advances in collaborative robots, 

IoT, Cloud, Big data, 3D printing, 

Blockchain, augmented and virtual 

reality, among others, are having 

and will have a great impact on the 

industry. For the time being, it is still 

mostly the large companies that are 

launching their Industry 4.0 projects, 

but I am confident that just 

like smartphones have changed our 

lives in a very short time, the same 

thing will happen in the industry, 

with a barrage of new services, 

business and production models. I 

recommend that all entrepreneurs 

should be very aware of the changes 

that are taking place. .

Best grade cherries, 

selected by Laser

Collaboration is 

the best invention 

of humanity 

We are secpho, 

the Spanish photonics 

cluster. We 

firmly believe 

in collaboration 

because nobody 

gets anywhere 

alone. Only by 

collaborating and 

sharing ideas can 

we go where no 

one has been 

before. Where do 

you want to go?

Experts 

in processing and 

food safety

EXPERTS 


3.1 PROCESSING AND SAFETY 

Optical design, development and integration of optical and opto-mechanical 

systems (interferometry, optoelectronics), development and 

image processing of interferometric systems, signal/image processing. 

Development of optical biosensors for the detection of micro contaminants/pathogens 

in water based on nanoparticle markers. 

1 2 3 4 5 6 7 8 9 S 

- Design, development and opto-mechanical integration 

- Optoelectronic integration 

Development of spectral sensors (UV/Vis, NIR, MWIR and LWIR) 

for the detection and monitoring of organic compounds (VFA, TOC, 

THM) in water or in biotechnological processes. 

1 2 3 4 5 6 7 8 9 S 

- Development of algorithms for the detection and 

prediction of compounds via artificial intelligence 

techniques 

- Development and opto-mechanical integration 


Development of optical systems (interferometric) for the detection 

and classification of organisms and microscopic particles. 

1 2 3 4 5 6 7 8 9 S 

- Development and opto-mechanical integration 


- Evaluation development and phase extraction 

Biosensor for the detection of pathogens and contaminants. 

Internal quality control and composition in different matrices at high 

speed using NIR spectroscopy. 

1 2 3 4 5 6 7 8 9 S 

1 2 3 4 5 6 7 8 9 S 

Detection of foreign substances via hyperspectral imaging in food. 

Inspection systems for quality control and defect detection using 

advanced artificial vision. 

1 2 3 4 5 6 7 8 9 S 

1 2 3 4 5 6 7 8 9 S 

32 

LIGHT! by secpho


EXPERTS 

Manufactures light sources and sensors with detection across the whole 

spectrum, including imagery. Their devices are able to determine aspects 

such as humidity, sugar, acidity level, Brix (parameter indicating 

the quality of fruit). 

They also make matrices to scan a certain product, as well as electronics, 

so they can provide a camera to determine damage on fruit, for example, 

at very competitive prices. 

Furthermore, they have mini-spectrometers to separate grains or rice 

from stones or foreign products, as well as detectors for absorptions and 

colour analysis, and sources and cameras for X-rays. 

1 2 3 4 5 6 7 8 9 S 

bcbMonitor® thermographic solutions. Producer family that integrates 

multiple combinations of thermographic sensors, image management 

software and additional elements in a single platform to build a complete 

solution for continuous or in-line monitoring of critical equipment and 

processes. 

Baking and cooking checks: 

- Alarms for over or under cooking 

- Uniformity of temperature along a conveyor 

- Blockage detection 

- Accounting for production 

- Fill level check 

- Thermocompression of packaging 

- Heat sealing check 

1 2 3 4 5 6 7 8 9 S 

Continuous inspection of machines and elements: 

- Thermal distribution in ovens 

- Burner check 

- Continuous monitoring of critical equipment 

- Energy saving 

Hyperspectral imaging technology for inspection of the quality of fishery 

products, under the Spectrafish project 

Injection moulding: 

- Continuous monitoring 

- Control of polymer supply 

- Temperature profile 

- Heating jacket regulation 

- Polymer outlet temperature 

- Continual cast analysis 

- Hot spots in laminates 

- Burner temperature measurement 

1 2 3 4 5 6 7 8 9 S 


EXPERTS 


Components, systems and traditional and advanced artificial vision solutions 

(with photonic technologies) for inspection and optimisation of 

production lines. Instrumentation for quality control of raw materials 

during manufacturing. Predictive maintenance of the lines. Enabling 

technologies and solutions based on IIoT. 

Thermal imaging cameras for food inspection e.g.: to determine the degree 

of cooking in meat or the process of cooking food. 

1 2 3 4 5 6 7 8 9 S 

Linear, matrix and multispectral image cameras for pre-harvest and 

post-harvest analysis and classification. Detection of defects in food by 

colour analysis and also by geometry (shape and alignment). Analysis of 

the level of absorption. 

1 2 3 4 5 6 7 8 9 S 

Hyperspectral image cameras and portable NIR analysers for food inspection 

that allow the analysis of properties and chemical constituents. 

Non-destructive and non-contact technologies e.g.: analysis of fat content, 

water %, detection of contaminants and waste. 99% success rate. 

1 2 3 4 5 6 7 8 9 S 

Cameras and artificial vision components for classification by shape, 

size, colour, dimension checking, character reading or unit counting. Real-time 

image processing algorithms. 

1 2 3 4 5 6 7 8 9 S 

Technological consultancy, installation and training. 

1 2 3 4 5 6 7 8 9 S 

They develop solutions for monitoring critical assets based on optical 

sensors. Their expertise lies in the control of lubrication conditions, 

which has reduced mechanical failures by more than 50%, controlling the 

wear pattern of rolling and sliding bearings or monitoring the condition 

of robots in the assembly line in real time and implementing a system of 

effective and reliable condition monitoring. 

1 2 3 4 5 6 7 8 9 S 

Photonic solutions for the detection of particles in suspension in various 

liquids and in the detection of the degree of turbidity. 

1 2 3 4 5 6 7 8 9 S 

Solutions with NIR technology to monitor liquids, fermentation of wine, 

cider, beer, etc. as well as detection of certain compounds in dairy products 

or juices. 

1 2 3 4 5 6 7 8 9 S 



EXPERTS 

Intertronic, together with its technological partner Di-soric, offers industrial 

MB-N lighting, which allows precise observation of the continuous 

processes in machines using a powerful LED light. In addition, it integrates 

IO-Link technology that offers quick readjustment and maintenance 

and guarantees maximum efficiency. Just one piece of equipment 

incorporates a beacon and lighting. 

It provides extreme light intensity and is very easy to install. Its optimal 

characteristics enable the lighting of hard-to-access areas or areas 

where traditional lights create shadows or shade. In addition, it guarantees 

a long and useful life thanks to its proven quality, and together 

with a vision sensor, it can find errors in the production process. All this 

translates into a reduction in costs, installation and maintenance. 

1 2 3 4 5 6 7 8 9 S 

Development of robotic platforms and stand-alone navigation 

systems for the agri-food sector. 

1 2 3 4 5 6 7 8 9 S 

Development and integration of automated solutions for process 

measurements using photonic technologies: 2D/3D monitoring, 

multispectral monitoring, spectroscopy, etc. 

1 2 3 4 5 6 7 8 9 S 

Concept, design and development up to the production stage 

of tailor-made integrated devices for in-line sensorisation using 

photonic technologies in liquids or solids: Vis-NIR spectroscopy, 

embedded artificial intelligence imaging, colorimetry. 

1 2 3 4 5 6 7 8 9 S 

Low-cost sensors, “open source” platforms, and IoT communication 

solutions for data capture, storage and traceability at different 

stages of the agri-food supply chain, including data security 

and sovereignty, and with applications in both customised nutrition 

and food defence. 

1 2 3 4 5 6 7 8 9 S 

Predictive and prescriptive analytics to support decision-making 

and the optimisation of quality and efficiency within the productive 

processes of the agri-food sector, based on the food chain as a whole. 

1 2 3 4 5 6 7 8 9 S 


EXPERTS 


Instrumentation supply for different analyses of both solids and liquids: 

Hyperspectral cameras, UV-SWIR spectroradiometers, Spectrometers, 

Systems for calibrating image sensors: reflectance patterns and uniform 

light sources. 

Systems for the analysis of ethylene, CO2 and O2, to control the fruit 

ripening process and monitor stored products to minimise spoilage. 

1 2 3 4 5 6 7 8 9 S 

1 2 3 4 5 6 7 8 9 S 

Extensive experience in the monitoring of biofilms formed by different 

biological species which are the source of various contamination issues 

in production processes in the food industry. Also experts in sensors (optical) 

and microsensors for detecting chemical elements in air and liquid 

phases. 

Line of biosensors manufactured with adaptive microtechnologies based 

on impedimetric and electrochemical measurements for continuous, in 

situ measurement of the proliferation of biofilms in pipes. Development 

of aromatic hydrocarbon, methane and CO 2 

sensors. Experience in proliferation 

studies of biofilms in the dairy and meat industries. 

1 2 3 4 5 6 7 8 9 S 

Capacity to cultivate and monitor biofilms in incubators with real-time 

measurement of the evolution of biofilms in static medium. 

1 2 3 4 5 6 7 8 9 S 

Capacity to cultivate and monitor biofilms in modified CDC reactors to 

record real-time data in dynamic media. 

1 2 3 4 5 6 7 8 9 S 

Fluorescence microscopy equipment with the capacity to cultivate in situ 

on plates. 

1 2 3 4 5 6 7 8 9 S 

Growth of bacteria in a controlled environment at low temperatures 

(18ºC). 

Distributed monitoring systems. 

1 2 3 4 5 6 7 8 9 S 

1 2 3 4 5 6 7 8 9 S 

Different types of compositional and structural analysis (FTIR, SEM, AFM, 

etc.). 

Optical analyses in liquid and gas phases. 

1 2 3 4 5 6 7 8 9 S 

1 2 3 4 5 6 7 8 9 S 



EXPERTS 

Development and implementation of innovation projects based on new 

technologies in the field of Industry 4.0 and advanced materials. 

1 2 3 4 5 6 7 8 9 S 

In materials: development of functional surfaces (easy-clean surfaces, 

anti-freeze, anti-condensation, anti-bacteria, biofilm, etc.). 

1 2 3 4 5 6 7 8 9 S 

In I4.0: solutions for industrial product or process problems, digitalisation, 

automation and process monitoring. Experts in advanced artificial 

vision assisted by neural networks (artificial intelligence) for task 

monitoring, intruder detection, checks and measurements; augmented 

reality for operator assistance and adaptive robotics for complex automations. 

1 2 3 4 5 6 7 8 9 S 

We work on projects in phases, from case studies, through proof of 

concept to the validation and implementation of developed solutions 

in the factory. 

1 2 3 4 5 6 7 8 9 S 

Detection of foreign elements such as plastics, glass and insects inside 

food. 

1 2 3 4 5 6 7 8 9 S 

Control of the ripening process of fruit and vegetables. 

Measurement of sugar in fruit. 

1 2 3 4 5 6 7 8 9 S 

1 2 3 4 5 6 7 8 9 S 

Detection of contaminants or ingredients in the production lines. Detection 

of toxins and pathogens. 

1 2 3 4 5 6 7 8 9 S 

Industrial and miniaturised spectroscopy for biochemical analysis. 

Photonic circuit design services and testing of the applications that the 

customer wishes to integrate into the circuits. Very low-cost prototypes 

because it is subsidised by the European Commission under the pilot 

line, PIX4life. 

1 2 3 4 5 6 7 8 9 S 

1 2 3 4 5 6 7 8 9 S 


EXPERTS 


In-line monitoring using multivariate optical sensors (spectroscopy) 

for the food, pharmaceutical and chemical sectors: 

- In-line detection of foreign bodies in the non-visible range. 

- Manufacturers of VISUM PALM technology marketed by Álava Ingenieros. 

1 2 3 4 5 6 7 8 9 S 

Monitoring of fermentation, production processes, etc. through the 

detection and quantification of microorganisms (including yeast and 

bacteria) in liquid samples with portable and integrable systems. 

Monitoring of bacteriological contamination in industrial water and 

waste water. Early warning of any high bacteria concentrations to 

avoid outbreaks above current regulations. 

Inspection of food and packaging using infrared cameras (portable or 

in situ, at crop field level, etc.) 

Quality control: External inspection of the optical characteristics of 

the packaging. 

Quality control: Roll-to-roll inspection of optical characteristics (haze, 

gloss, glare, clarity) in plastic and glass materials. 

Quality control: Inspection of foreign bodies (fungi, hair, insects, small 

pieces of glass or metal, etc.) in packaging materials. 

Monitoring of optical characteristics in the manufacturing processes 

of granulated, liquid or semi-liquid foods (cheeses, emulsions, wines, 

oils, coffee, cocoa). 

1 2 3 4 5 6 7 8 9 S 

1 2 3 4 5 6 7 8 9 S 

1 2 3 4 5 6 7 8 9 S 

1 2 3 4 5 6 7 8 9 S 

1 2 3 4 5 6 7 8 9 S 

1 2 3 4 5 6 7 8 9 S 

1 2 3 4 5 6 7 8 9 S 

Monitoring of particle size distribution in granulated food manufacturing 

processes. TRL5 

Quality control: granulometry studies, turbidity, concentration, etc. 

Determination of chemical composition with Raman spectroscopy. 

1 2 3 4 5 6 7 8 9 S 

1 2 3 4 5 6 7 8 9 S 

Characterisation of polymer or mineral powder samples at-line and 

in-line. 

1 2 3 4 5 6 7 8 9 S 

1 2 3 4 5 6 7 8 9 S 



EXPERTS 

Manufacture of high-tech food equipment. 

1 2 3 4 5 6 7 8 9 S 

Development of quality, identity and safety sensors in 

food and water through photonic systems. 

1 2 3 4 5 6 7 8 9 S 

Designers and manufacturers of LASER-COOK, 

the first device in the world capable of transforming 

food into 3D in a few seconds. It has a database 

with more than 2,000 pre-designed creations. 

Vision systems to inspect food products when detecting 

the presence of pests and contaminants. 

1 2 3 4 5 6 7 8 9 S 

1 2 3 4 5 6 7 8 9 S 

Development of applications based on multi and hyperspectral 

imagery. 

SWIR and LWIR cameras. Diode and DPSS lasers for 

Biophotonics, Measurement & Spectroscopy, and industrial 

applications. 

1 2 3 4 5 6 7 8 9 S 

1 2 3 4 5 6 7 8 9 

S 

Colour measurement systems 

Sources and laser systems for R&D and Industry. 

1 2 3 4 5 6 7 8 9 S 

1 2 3 4 5 6 7 8 9 

S 

Characterisation of food products and food emulsions. 

1 2 3 4 5 6 7 8 9 S 

Biocompatibility in functional foods. 

Supply of FT-IR 1350-2500 nm spectral sensors for 

analysis of solids and liquids. 

1 2 3 4 5 6 7 8 9 S 

1 2 3 4 5 6 7 8 9 S 


Agriculture, 

aquaculture 

and livestock

Sensors set up in drones, 

used for agriculture 

As a result of the recent popularisation of drones as 

a work tool, and the proliferation of the numerous 

applications that these unmanned vehicles offer in 

an increasingly dynamic and technologically demanding 

market, there is currently a rise in the use of such 

equipment to make high-resolution orthophotos from 

different sensors. The subsequent analysis of these 

orthophotos enables different vegetation indices to 

be obtained, such as the Normalized Difference Vegetation 

Index, the Soil-adjusted Vegetation Index and 

the Crop Water Stress Index. The latter is especially 

interesting because of the sensor used to obtain it. It 

is a sensor that is found in the part of the radiomagnetic 

spectrum that captures temperature, specifically 

the LWIR (long wavelength infrared), with a wavelength 

between 8 and 15 μm, capable of capturing 

temperature in a range of -80 to -89 degrees Celsius. 

Thus, the crop water stress index can be defined 

as the determination of the transpiration rate of a 

crop by reading the leaf canopy temperature, taking 

into account the temperature difference between 

the leaf canopy and air within this parameter, 

while always comparing it with crop areas that are 


not under stress conditions. In order to obtain canopy 

temperatures, the LWIR sensor is integrated 

into a drone, and, for the ambient temperature, periodic 

average readings are made in the same time 

window as the reading obtained using the drone. 

However, beyond obtaining all these indices, the 

drones allow us to obtain other geometric data, such 

as the characterisation of crops or the calculation of 

the leaf canopy area. One of the alternative ways of 

examining changes experienced by the aerial part of 

a crop during its cycle is from measurements of the 

Drone equipped with RGB and thermographic sensors 

fraction of soil covered by the crop vegetation, which 

is very closely related to the canopy area. Knowing 

the state and condition of the development of the leaf 

canopy area, as well as its evolution over time, constitutes 

fundamental data, since it is a useful variable 

for characterising and evaluating the development 


AGRICULTURE AND AQUACULTURE 

E-STRATOS 

and growth of crops in fertility, productivity, water 

requirements studies, etc. It also helps to evaluate 

the density and biomass of the vegetation cover, as 

well as the response of plants to environmental conditions 

or to different crop management strategies. 

The acquisition of images with the help of drones enables 

wide spatial coverage, which increases the representativeness 

compared to other methods, in addition 

to obtaining a high-resolution image, with pixel sizes 

of up to 2 cm. This high resolution enables quantitative 

measurements of any particularity or area of interest 

of a crop to be taken in a practically direct way. 

By means of photogrammetric methods, a very 

precise and high-density point cloud can be obtained, 

equivalent to the data obtained with a Li- 

DAR (Light Detection and Ranging) system to obtain 

a three-dimensional model that can correctly characterise 

the crop and adjust doses in treatments. 

The results obtained, which are shown in the following 

figure, indicate that this technique can be 

an important tool for the determination, characterisation 

and modelling of the vegetative structure, 

not only with respect to the individual crop, 

but also with respect to the farm as a whole. 

The examples just described show the potential for 

the use of drones in agriculture, but we must not forget 

that a drone is merely transport; ultimately, it will 

be the set of techniques and sensors that will allow 

results to be obtained. 

Marcel Robuster 

COO · Specialists in GIS and RPAS 


EXPERTS 

IN HYPERSPECTRAL 

CAMERAS 

Drone, 

exterior and laboratory 

systems. 

Visible range and IR 

from 350 to 1700 nm. 

Ramón Villanova 

Sales Manager 

+34 691 21 30 17| 

ra-villanova@photonlines.com 

C/Sanchorreja 11 6B 

28011 Madrid - Spain

Experts 

in agriculture, 

aquaculture and 

livestock


EXPERTS 

3.2.1 PRECISION AGRICULTURE AND AQUACULTURE 

Concept, design and development up to the production stage of tailor-made 

integrated devices for in-line sensorisation using photonic 

technologies in liquids or solids: Vis-NIR spectroscopy, embedded artificial 

intelligence imaging, colorimetry. 

1 2 3 4 5 6 7 8 9 S 

Development and integration of automated solutions for process measurements 

using photonic technologies: 2D/3D monitoring, multispectral 

monitoring, spectroscopy, etc. 

1 2 3 4 5 6 7 8 9 S 


solutions for data capture, storage and traceability at different stages 

of the agri-food supply chain, including data security and sovereignty, 

and with applications in both customised nutrition and food defence. 

1 2 3 4 5 6 7 8 9 S 

Predictive and prescriptive analytics to support decision-making and 

the optimisation of quality and efficiency within the productive processes 

of the agri-food sector, based on the food chain as a whole. 

1 2 3 4 5 6 7 8 9 S 


technologies in the field of Industry 4.0 and advanced materials. We 

work on projects in phases, from case studies, through proof of concept 

to the validation and implementation of developed solutions in the factory. 

1 2 3 4 5 6 7 8 9 S 



1 2 3 4 5 6 7 8 9 S 



vision assisted by neural networks (artificial intelligence) for task monitoring, 

intruder detection, checks and measurements; augmented reality 

for operator assistance and adaptive robotics for complex automations. 

1 2 3 4 5 6 7 8 9 S 


EXPERTS 


Multi/hyperspectral sensors for studies on vigour, lack/excess 

of nutrients, calculation of vegetation indices related to the production 

and identification of plant species, by means of manned 

or unmanned aircraft. 

1 2 3 4 5 6 7 8 9 S 

LiDAR systems for plant density calculation and generation of 

digital models for terrain/elevation. 

Technological consultancy services, installation and training. 

1 2 3 4 5 6 7 8 9 S 

1 2 3 4 5 6 7 8 9 S 

Experience in the development/validation of low-cost immunological 

bioassays for the rapid detection of pathogens 

in farmed salmon. Automation of continuous systems or FIA 

(Flow injection analysis). 

Instrumentation supply for different analyses of both 

solids and liquids: Hyperspectral cameras, UV-SWIR 

spectroradiometers, Spectrometers, Systems for calibrating 

image sensors: reflectance patterns and uniform 

light sources 

1 2 3 4 5 6 7 8 9 S 

1 2 3 4 5 6 7 8 9 S 

Manufactures light sources and sensors with detection 

across the whole spectrum, including imagery. Application, 

for example, in detecting CO 2 

in greenhouses to help plant 

growth. 

Generation of anti-adhesion on surfaces to prevent 

biofouling (adherence of bacteria, barnacles, algae and 

other organisms on the structures of ships or structures 

used for irrigation). 

1 2 3 4 5 6 7 8 9 S 

1 2 3 4 5 6 7 8 9 S 

48 



EXPERTS 

Management software for interconnected sensor networks to 

optimise the use of irrigation water (i.e. rice fields) 

Development of applications based on spectroscopy and 

multi and hyperspectral imaging. 

1 2 3 4 5 6 7 8 9 S 

1 2 3 4 5 6 7 8 9 S 

Crop monitoring through the use of sensorised drones and 

AGVs and data analysis using artificial intelligence techniques. 

Tunable light sources for precision horticulture to improve 

the growth and quality of nutrients in plants. 

1 2 3 4 5 6 7 8 9 S 

1 2 3 4 5 6 7 8 9 S 

Artificial vision systems and components for identification and 

classification of parts 

LED lighting for plant growth and horticulture 

1 2 3 4 5 6 7 8 9 S 

1 2 3 4 5 6 7 8 9 S 


EXPERTS 

LIVESTOCK 

3.2.2 LIVESTOCK MONITORING 





1 2 3 4 5 6 7 8 9 S 


measurements using photonic technologies: 2D/3D monitoring, multispectral 






1 2 3 4 5 6 7 8 9 S 

1 2 3 4 5 6 7 8 9 S 




1 2 3 4 5 6 7 8 9 S 

Development of robotic platforms and stand-alone navigation systems 

for the agri-food sector. 

1 2 3 4 5 6 7 8 9 S 

Automated tracking of moving animals via aerial imagery, temperature 

measurement by IR cameras, LiDAR for detection of fauna under vegetation. 

1 2 3 4 5 6 7 8 9 S 

50 


LIVESTOCK 

EXPERTS 

Development and implementation of innovation projects based on 

new technologies in the field of Industry 4.0 and advanced materials. 

1 2 3 4 5 6 7 8 9 S 



1 2 3 4 5 6 7 8 9 S 


automation and process monitoring. Experts in advanced 

artificial vision assisted by neural networks (artificial intelligence) 

for task monitoring, intruder detection, checks and measurements; 

augmented reality for operator assistance and adaptive robotics for 

complex automations. 

1 2 3 4 5 6 7 8 9 S 




1 2 3 4 5 6 7 8 9 S 


Food 

packaging

PACKAGING 

SYNCHROTRON ALBA 

Food and packaging 

under Synchrotron light 

The ALBA Synchrotron, the only synchrotron light source that exists in Spain, employs unique techniques 

and equipment that allow accurate information to be obtained regarding the internal structure, composition 

and properties of products made for the food industry. 

Since it began its activity in 2012, the ALBA Synchrotron has provided 

its cutting-edge techniques to all those companies that require 

unique characterisation of their products and processes. It currently 

serves more than 1,800 academic and industrial users per year. The 

number of companies requiring the services of the ALBA Synchrotron 

is growing steadily, many of whom are repeatedly using it to 

identify improvements in their raw materials, products or processes, 

as well as for overcoming their innovation challenges. 

Aerial image of the ALBA Synchrotron 

The high quality and brightness of the synchrotron light provide for 

exceptional characterisation of the micro and nanoscopic properties 

of food and packaging, which represents an advantage over the more 

conventional techniques in terms of levels of detection, quantification, 

resolution and characterization of processes in situ.

In the food sector, the ALBA Synchrotron can be very 

useful for: 

01 

02 

Characterisation of raw materials and finished 

products A wide variety of foods (such as ham, 

meat or fish) and food emulsions (oils, fats, dairy 

products), at different temperatures and mixing 

conditions, can be characterised in order to understand 

their properties or in order to obtain 

optimal manufacturing conditions. 

Biocompatibility in functional foods. These foods 

provide nutrients with additional beneficial effects 

on our health, such as calcium, magnesium, 

selenium, etc. However, not all chemical forms of 

these minerals are absorbed or are beneficial to 

our body. Therefore, it is important to know the 

chemical form of these nutrients during the food 

manufacturing process and during its marketing 

phase. This information can be obtained at the 

ALBA Synchrotron. 

03 

Food packaging Certain containers contain different 

physical and chemical barriers to provide 

protection from moisture, oxygen or light. These 

barriers are formed by thin layers of different 

materials and their capacity to act as a barrier 

against different environmental conditions depends 

on their composition and chemical structure. 

At the ALBA Synchrotron, the characteristics 

of new flexible packaging has been studied 

for its optimisation. 

It is very simple for companies to interact with the ALBA Synchrotron. A single point of contact (industrialoffice@cells. 

es) offers help and advice at all times, without needing to have knowledge of the techniques used. Please contact us if 

you believe that the ALBA synchrotron could be helpful for your company. 

Marta Ávila 

Industrial Office Scientist 


Innovative 

solutions 

in food 

The food and beverage industry is the first in Spain 

for production and exports. All records were broken 

last year in terms of production and employment, with 

an increase of 4% for the latter, exceeding the symbolic 

figure of 500,000 direct jobs and 2.5 million indirect 

jobs. This sector represents no less than 21% 

of Spain’s total manufacturing industry. In addition, it 

is a segment with a clear intention to export, having 

exceeded the figure of €30 billion in 2017. 

AINIA is a technology centre that has been helping 

companies for more than 30 years through innovation 

in its products and processes, as well as through the 

provision of different services, with more than 700 

associated enterprises. Since its inception, AINIA has 

opted for light technologies to improve manufacturing 

processes, monitor quality and control food safety. 

Among the main photonic applications that have been 

developed, protected and transferred to the industry, 

the following stand out: 


PACKAGING 

AINIA 

01 

Monitoring of the plastic container sealing process using thermography 

AINIA has patented an innovative container inspection system based on the analysis of the thermal 

footprint after the sealing process, which is able to detect defects in the welding area caused by 

product residues, folds, gaps, etc. This technique is capable of analysing 100% of production and 

automatically adjusting the packaging process to the optimal conditions. 

02 Detection of foreign substances 

via hyperspectral imaging 

Food and beverages are intended for human consumption, 

so it is essential to guarantee their safety 

and the absence of any foreign body that may have 

been accidentally introduced into raw materials or 

during the manufacturing process. The detection of 

low-density foreign substances is a problem that is 

not solved using conventional technologies. By contrast, 

the new technologies used by AINIA, such as 

infrared, terahertz and chemical imaging, have been 

successfully applied here. 

03 Crop monitoring through the use of sensorised drones and 

data analysis using artificial intelligence techniques 

Precision agriculture is a new field in which photonic technologies enable crop yields. By analysing 

the interaction of light with plants, it is possible to learn if they are suffering from water 

stress or if there is any disease present requiring tailored phytosanitary treatment. AINIA has 

developed a platform based on a drone equipped with a hyperspectral camera with software 

that analyses the complete spectral footprint to identify the needs of each plant. 


AINIA 

PACKAGING 

04 

Quality control and defect detection using advanced artificial vision systems 

Foods are highly complex matrices to the extent that there are apples of many varieties and, within the 

same variety, the colour, size and shape is highly variable. The detection of defects and classification by 

physical characteristics are much more complex than with mechanical parts made using moulds; in addition, 

production volumes are very high, equating to tonnes per hour. 

Therefore, in order to automate the control and classification 

processes, advanced vision systems with high-speed 

sensors, high resolution and complex algorithms based on 

artificial intelligence techniques need to be applied. AINIA 

has extensive experience in applications used for packaging 

inspection, defect detection and visual classification. 

Acquired image 

05 Measurement of internal quality and composition 

in different matrices, at high speed, using 

NIR spectroscopy 

Resulting image 

In the food and beverage industry it is essential to know the 

composition to decide upon the intended use of the products 

and classify them according to their characteristics. This 

is the case with wine, olive oil, fruit and meat, among other 

products. 

Image: Checking for a perfect seal 

on a plastic container. 

AINIA has developed devices based on the interaction of infrared 

light to infer the chemical properties of products in 

real time and classify them. For example, it has developed a 

method capable of automatically detecting if an aged wine 

is oxidised inside the bottle in a production line, as well as 

assessing the quality of olive oil in real time. 

Ricardo Díaz 

Head of the Department of 

Instrumentation and Automation 


Experts 

in food packaging

PACKAGING 

EXPERTS 

3.3 PACKAGING ALIMENTARIO 

Development of smart packaging. They have features that can monitor 

and extend the average life of the product they contain. 

- Good barrier properties for reducing water, oxygen and CO 2 

permeability 

in the container. 

- Protective barrier of ultraviolet radiation (anti-UV) and the negative 

effects that these cause in the degradation of food. 

- Anti-bacterial properties. They are containers that prevent the adhesion 

and proliferation of bacteria inside. 

1 2 3 4 5 6 7 8 9 S 

- Thermo-adjustable containers that help maintain the food cold chain. 

- They contain sensors printed on the container that monitor and advise 

of the interior’s state of preservation. 

Development of robotic platforms and stand-alone navigation systems for 

the agri-food sector. 

1 2 3 4 5 6 7 8 9 S 

Development of biofabricated containers from natural organic raw materials, 

maintaining the desired mechanical properties. 

1 2 3 4 5 6 7 8 9 S 

Development of biodegradable and/or compostable containers, which are 

decomposed and are transformed into biomass, CO 2 

and water. 

1 2 3 4 5 6 7 8 9 S 

Detection and measurement of metallic elements embedded in rubber. 

Improvement of the fluidity of moulds for extrusion processes. 

Measurement of deformations and stresses in plastics. 

Spectral and colorimetric composition analysis. 

Generation of oleophobic, antibacterial and self-cleaning surfaces 

1 2 3 4 5 6 7 8 9 S 

1 2 3 4 5 6 7 8 9 S 

1 2 3 4 5 6 7 8 9 S 

1 2 3 4 5 6 7 8 9 S 

1 2 3 4 5 6 7 8 9 S 


EXPERTS 

PACKAGING 

Inspection of food and packaging using infrared cameras (portable or 

in situ, at crop field level, etc.) 

Quality control: External inspection of the optical characteristics of 

the packaging 

1 2 3 4 5 6 7 8 9 S 

1 2 3 4 5 6 7 8 9 S 

Quality control: Inspection of foreign bodies (fungi, hair, insects, small 

pieces of glass or metal, etc.) in packaging materials. 

1 2 3 4 5 6 7 8 9 S 


in-line. 

1 2 3 4 5 6 7 8 9 S 

Extensive experience with the food industry, both from the technological 

centre and packaging unit through the Barcelona Institute of 

Packaging (BIP). 

Development projects focused on all types of consumers (foods for 

infants, adults, elderly), re-engineering projects based on the optimisation 

of primary and secondary packaging (with reductions in grammage), 

logistics optimisation studies, etc. 

1 2 3 4 5 6 7 8 9 S 

Intertronic, together with its technological partner Di-soric, offers 

industrial MB-N lighting, which allows precise observation of 

the continuous processes in machines using a powerful LED light. 

In addition, it integrates IO-Link technology that offers quick readjustment 

and maintenance and guarantees maximum efficiency. 

Just one piece of equipment incorporates a beacon and lighting. 


characteristics enable the lighting of hard-to-access areas or 

areas where traditional lights create shadows or shade. In addition, 

it guarantees a long and useful life thanks to its proven quality, and 

together with a vision sensor, it can find errors in the production 

process. All this translates into a reduction in costs, installation and 

maintenance. 

1 2 3 4 5 6 7 8 9 S 

62 


PACKAGING 

EXPERTS 


technologies in the field of Industry 4.0 and advanced materials. 

1 2 3 4 5 6 7 8 9 S 





vision assisted by neural networks (artificial intelligence) for task monitoring, 

intruder detection, checks and measurements; augmented reality 

for operator assistance and adaptive robotics for complex automations. 

1 2 3 4 5 6 7 8 9 S 

1 2 3 4 5 6 7 8 9 S 




1 2 3 4 5 6 7 8 9 S 

Artificial vision systems, components and solutions for filling, bottling 

and packaging lines, advanced tools for Bin Picking, equipment for 

smart warehouses, RFID systems, automated Palletizing-Depalletizing, 

automated guided vehicles. 

Thermography to determine the study of the container, to determine 

if the food is correct, and even whether or not there is food inside the 

container. 

1 2 3 4 5 6 7 8 9 S 

Thermal imaging cameras for temperature measurement, e.g. in bottle 

filling control. 

1 2 3 4 5 6 7 8 9 S 

Multispectral and hyperspectral cameras for colour analysis (correct 

printing) and packaging alignment. 

1 2 3 4 5 6 7 8 9 S 

RFID equipment, 3D cameras and LiDAR for automated vehicle guidance 

in smart warehouses. 

1 2 3 4 5 6 7 8 9 S 

Artificial vision cameras and components for labelling control, inspection 

of defects in containers, palletizing and depalletizing, “bin-picking” 

1 2 3 4 5 6 7 8 9 S 

Technological consultancy, installation and training. 

1 2 3 4 5 6 7 8 9 S 


EXPERTS 

PACKAGING 

Instrumentation supply for different analyses of both solids 

and liquids: Hyperspectral cameras, UV-SWIR spectroradiometers, 

Spectrometers, Systems for calibrating 

image sensors: reflectance patterns and uniform light 

sources. 

Development of active and customised labels for the 

packaging sector. Development of temperature/humidity 

sensors, quality/expiry and opening detection. 

1 2 3 4 5 6 7 8 9 S 

1 2 3 4 5 6 7 8 9 S 

Active packaging and marking to evaluate product quality 

and container integrity. 

Experience in non-thermal ultra-precision laser marking, 

without heating the material. 

1 2 3 4 5 6 7 8 9 S 

1 2 3 4 5 6 7 8 9 S 

Monitoring of sealing of plastic containers using thermography. 

1 2 3 4 5 6 7 8 9 S 

Sensors for smart labelling 

1 2 3 4 5 6 7 8 9 S 

Characterisation of the different materials used in different 

layers of flexible packaging.. 

Artificial vision systems and components, especially autozoom 

cameras 

1 2 3 4 5 6 7 8 9 S 

1 2 3 4 5 6 7 8 9 S 


Wine 

and olive 

oil sectors

WINE AND OLIVE OIL SECTORS 

IK4 · TEKNIKER 

Photonics 

transfer quality control from the 

laboratory to the production line 

The application of photonic technologies to the agri-food sector has 

meant a revolution in the field of food control, since it has enabled 

measurements to be taken and a multitude of data on its quality and 

properties to be recorded, in a precise, rapid and continuous way. 

Thanks to these technologies, the industry operating in this sector 

can substitute the long manual processes used to collect spot samples 

for their subsequent submission to a laboratory for analysis, 

for non-destructive measurements capable of offering precise and 

varied information on food quality and safety throughout the entire 

value chain.

NEEDS AND TRENDS 

This revolution has not only been preceded by the 

demands of consumers, but also by a series of needs 

and trends that have arisen in the agri-food sector, 

including: 

Increased quality and safety requirements in production 

entails the need to monitor increasingly 

more parameters online and preferably for all 

products, instead of sampling. 

A reduction in operating and maintenance costs, 

through preventive monitoring in real time. 

The growing interest towards a customised diet. 

The need to digitise the agri-food sector under 

quality, safety and traceability parameters. 

From the Basque technology centre IK4-TEKNIKER, 

work has been combined in the field of sensor technology 

with the integration of photonic technologies 

to online measurement systems in various industrial 

sectors, including agri-food. In this sector, the focus 

has been on transferring the measurements from the 

analysis laboratory to the plants or production lines, 

facilitating their monitoring and quality control. 

TECHNOLOGICAL CHALLENGE 

The development of advanced sensors has been an important 

challenge in itself, because it requires the integration 

of heterogeneous technologies that become 

more complex the stricter the operating conditions 

and the regulations. This difficulty has been further exacerbated 

because the devices need connectivity, to 

be safe and cost effective, and to be able to operate 

autonomously and unattended. 

Added to this is the complexity involved in transferring 

the principles of measurement to these devices 

that have traditionally been applied at the laboratory 

level, while maintaining the robustness, reliability and 

repeatability of measurements during the entire useful 

life of the equipment. Such requirements need the 

proper combination and integration of various technologies 

and areas of knowledge, from simulation elements 

to the principles of Mechanics, Fluidics, Op- 


WINE AND OLIVE OIL SECTORS 

IK4 · TEKNIKER 

tics, Electronics and Communications. Finally, precise 

knowledge is needed concerning the requirements 

and applicable regulations in the operating environment 

in which the sensor will later be located. 

APPLICATIONS AND EXAMPLES 

The solutions developed by IK4-TEKNIKER for the 

monitoring of food quality include in-line microscopy 

systems that detect, quantify and classify particles in 

a fluid and are capable of detecting impurities or bubbles 

in products such as oil, beer and wine, as well as 

quantifying and typifying microorganisms or nutrients 

in water. 

For their part, sensor solutions based on Vis-NIR 

spectroscopy enable, through fast, cost-efficient and 

non-destructive measures, the identification of many 

key parameters in solid and liquid foods, from the fat 

content in cow’s milk or the alcoholic strength of a 

wine to the ripeness of a fruit (kiwi, tomato or avocado, 

among others) and the percentage of moisture in 

liquids such as oils, and in solids such as flour. 

Colorimetry techniques also contribute to the development 

of appropriate solutions to measure parameters 

as diverse as the turbidity of a fluid or the presence 

of aromatic substances. 

IK4-TEKNIKER is currently working on numerous photonic 

technology applications for the agri-food sector, 

such as the detection of allergens and pesticides by 

spectroscopy and electrochemical methods; the detection 

of pests in greenhouses through automated 

inspection via 2D/3D and multispectral vision; and the 

low-cost mass monitoring of environmental conditions 

in farms or processing plants, by means of self-powered 

IoT sensors, to guarantee the quality of the product, 

as well as animal welfare and projection towards a 

circular economy. 

Joseba Izaguirre 

Sensor Devices Coordinator IK4-TEKNIKER 


Official distributor in Spain 

of the R&D camera range 

from the Belgian manufacturer XENICS 

Víctor Manuel Blanco Picos 

+34 617308236 

victor@laser2000.es 

www.laser2000.es 

Cheetah-640-CL 

The InGaAs camera 

fastest in the world 

Other solutions available such as Lynx 

CL, GigE and Bobcat-640 CL cameras. 


WINE AND OLIVE OIL 

ICFO 

SixSenso is committed to 

the rapid and portable measurement 

of microorganisms in liquids 

The Institute of Photonic Sciences (ICFO) has developed 

a new cytometer based on a low cost, compact 

and portable image sensor, which can automatically 

measure the concentration of bacteria or all types of 

microorganisms in liquids. This is the new SixSenso 

cytometer, a spin-off project that is being developed at 

the ICFO. Its portability and high compatibility make it 

an appropriate instrument, both for sampling applications 

in situ and for continuous monitoring of microbiological 

presence and concentration in the production 

line. As a result, it is the direct application solution for 

some of the technological challenges of greater added 

value in the food industry. 

This microbiological sensor enables the detection of 

low levels of bacteria concentration in food preparation, 

in the monitoring of yeasts and fungi in the 

production of beverages (beer, wine, etc.), and in bacteriological 

control in all types of water, be it water 

Image: Detail of the fluorescence reader on the SixSenso 

cytometer 


ICFO WINE AND OLIVE OIL 

SixSenso is a 

spin-off project that 

is being developed 

at the ICFO 

for washing food, drinking water, industrial water, 

waste water, sewage, etc. The system has been successfully 

validated against qPCR and culture under 

the framework of a European project (CYTO-WATER, 

2015-2018) for the early detection of Legionella (L. 

pneumophila) outbreaks in cooling towers and E. Coli 

in seawater. This early detection of very low levels of 

bacteria greatly benefits food producers by minimising 

outbreaks due to contamination. 

The complete system combines a proprietary microfluidics 

system for sample preparation with a fluorescence 

reader based on a low-cost sensor matrix. The 

total levels of bacteria concentration can be measured 

(Total Bacteria Count: TBC), as well as the ratio 

between living and dead microorganisms (Total Viable 

Count: TVC), or specific populations of microorganisms 

can be counted. The reader enables microorganisms 

to be counted with fluorescent labelling and sensitivity 

of up to 10 CFU/ml (CFU: Colony-Forming Unit). 

To achieve the most exacting levels of detection, the 

system has a concentrator module that increases the 

concentration of microorganisms in the sample to be 

analysed by a factor of 1,000, allowing this bacteria 

counter to achieve detection limits of up to 10 CFU/l. 

Image: Stand-alone cytometer 

Although the culture procedure allows these very low 

levels of bacteria to be measured, it takes days to do 

so. Likewise, commercial flow cytometers are very 

bulky, expensive and in addition do not offer sufficient 

sensitivity in many cases, requiring experienced operators 

for the prior preparation of the sample, which 

distances them from their use as an integrated in-line 

or in situ solution. By contrast, the presented cytometer 

concentrates, marks and measures in one single 

system and is offered as a reliable and economical 

solution for the preparation and analysis of fully automatic 

and integrated samples, with a repeatability and 

precision that enables bacteriological concentrations 

to be guaranteed below the limits required in current 

food regulations. 

More information can be found at: www.sixsenso.com 

Pedro A. Martínez (MSc) 

Research Engineer 

Nanophotonics & Optoelectronics 



IMN · CSIC 

Quality detection of food 

via your mobile 

The Institute of Micro and Nanotechnology (IMN) of 

the National Scientific Research Council in Spain (CSIC) 

has developed an optical sensor with several advantages 

including remote optical detection and no need 

for marking, that is easy to use and does not require 

complicated optical systems or large magnification for 

detection purposes, since it can be used by means of 

a smartphone. The sensor’s manufacturing process is 

simple and very low cost, offering potential for largescale 

production. The sensor can find a practical use 

in applications that require rapid, simple and portable 

detection, as is the case in the detection of quality in 

certain foods. In particular, the sensor is especially indicated 

for the detection of liquid or viscous substance 

mixtures, such as bio-solutions or liquid or viscous 

food products such as water, oils, alcohol, wines, etc. 

This sensor is manufactured on thin glass or plastic of 

approximately 1x1 cm in size. It incorporates a dense 

network of metallic nano-threads manufactured using 

a simple nano-stamping technique developed at the 

IMN-CSIC. The nano-threads are especially sensitive 

to the environment that surrounds them and, when 

they are in contact with the medium to be detected 

(for example, when depositing a drop of the sample on 

them), they produce a change in the optical signal detected 

through the video camera on a mobile phone. 

This change is evaluated using an application specifically 

designed for detection. 

The sensor measures the optical properties of the 

medium in which it is submerged, so its use is very 

wide-ranging. Some examples of applications include 

the determination of alcohol in water, by measuring 

concentrations of up to 3% in the volume of a drop 

of water; determination of the purity of an olive oil 

(whether or not it is mixed with other substances, other 

oils or even if it is of an extra or another category); 

determination of the quality and concentration of alcohol, 

for example in both beverages with a high alco- 


holic content (brandy, etc.) and a low alcoholic content 

(wine, beer, etc.); or identification of specific labelling 

and safety. 

It should be noted that the sensor can detect from a 

volume as small as 0.0025 ml (one drop or a thin layer) 

masses in a solution of 0.1 mg or volumes of 0.0001 

ml in another alternative substance. Detection can be 

carried out in an approximate timeframe of 1 second. 

Once the detection is complete, the sensor can be discarded 

for recycling. 

Estela Baquedano 

Research Scientist 

Dr Pablo A. Postigo 

Research Scientist 

Image: Detection is 

carried out via a mobile 

phone with a device 

adapted to the sensor 

and an app that has 

been developed for this 

purpose. 


Experts 

in the wine and olive 

oil sectors


EXPERTS 

3.4 SECTOR VITIVINÍCOLA Y OLEÍCOLA 





1 2 3 4 5 6 7 8 9 S 


measurements using photonic technologies: 2D/3D monitoring, multispectral 


1 2 3 4 5 6 7 8 9 S 





1 2 3 4 5 6 7 8 9 S 




1 2 3 4 5 6 7 8 9 S 

Intertronic, together with its technological partner Di-soric, offers 

industrial MB-N lighting, which allows precise observation of the 

continuous processes in machines using a powerful LED light. In 

addition, it integrates IO-Link technology that offers quick readjustment 

and maintenance and guarantees maximum efficiency. Just 

one piece of equipment incorporates a beacon and lighting. 


characteristics enable the lighting of hard-to-access areas or 

areas where traditional lights create shadows or shade. In addition, 

it guarantees a long and useful life thanks to its proven quality, and 

together with a vision sensor, it can find errors in the production 

process. All this translates into a reduction in costs, installation and 

maintenance. 

1 2 3 4 5 6 7 8 9 S 


EXPERTS 


Instrumentation supply for different analyses of both solids and liquids: 

Hyperspectral cameras, UV-SWIR spectroradiometers, Spectrometers, 

Systems for calibrating image sensors: reflectance patterns 

and uniform light sources. 

1 2 3 4 5 6 7 8 9 S 

Extensive experience in the monitoring of biofilms formed by different 

biological species which are the source of various contamination 

issues in production processes in the food industry. We are also 

greatly experienced in sensors (optical) and microsensors for detecting 

chemical elements in air and liquid phases. 

Line of biosensors manufactured with adaptive microtechnologies 

based on impedimetric and electrochemical measurements for continuous, 

in situ measurement of the proliferation of biofilms in pipes. 

Development of aromatic hydrocarbon, methane and CO 2 

sensors. 

Capacity to cultivate and monitor biofilms in incubators with real-time 

measurement of the evolution of biofilms in static medium. 

Experience in the monitoring of yeast biofilms in the wine industry. 

1 2 3 4 5 6 7 8 9 S 

1 2 3 4 5 6 7 8 9 S 

Sensors for smart labelling of olive oil bottles based on material optically 

sensitive to the presence of aldehydes. Multilayer smart plug. 

1 2 3 4 5 6 7 8 9 S 

Manufactures light sources and sensors with detection across the 

whole spectrum, including imagery. Their devices are able to determine 

aspects such as the level of acidity, sugar, the presence of foreign 

bodies or absorptions and colour analysis. 2 3 4 

1 5 6 7 8 9 S 

78 



EXPERTS 

Monitoring of bacteriological contamination in industrial water and 

waste water. Early warning of any high bacteria concentrations to 

avoid outbreaks above current regulations. 

Quality control: Roll-to-roll inspection of optical characteristics (haze, 

gloss, glare, clarity) in plastic and glass materials. 

Quality control: granulometry studies, turbidity, concentration, etc. 

1 2 3 4 5 6 7 8 9 S 

1 2 3 4 5 6 7 8 9 S 

1 2 3 4 5 6 7 8 9 S 

Monitoring of fermentation, production processes, etc. through the 

detection and quantification of microorganisms (including yeast and 

bacteria) in liquid samples with portable and integrable systems. 

1 2 3 4 5 6 7 8 9 S 

Monitoring of optical characteristics in the manufacturing processes 

of granulated, liquid or semi-liquid foods (cheeses, emulsions, wines, 

oils, coffee, cocoa). 


in-line. 

1 2 3 4 5 6 7 8 9 S 

1 2 3 4 5 6 7 8 9 S 

They develop solutions for monitoring critical assets based on optical 

sensors. Their expertise lies in the control of lubrication conditions, 

which has reduced mechanical failures by more than 50%, controlling 

the wear pattern of rolling and sliding bearings or monitoring the condition 

of robots in the assembly line in real time and implementing a 

system of effective and reliable condition monitoring. 

Photonic solutions for the detection of particles in suspension in various 

liquids and in the detection of the degree of turbidity. 

1 2 3 4 5 6 7 8 9 S 

Solutions with NIR technology to monitor liquids, fermentation of 

wine, cider, beer, etc. as well as detection of certain compounds in 

dairy products or juices. 

1 2 3 4 5 6 7 8 9 S 


EXPERTS 


Experience in projects in both sectors, both in terms of 

waste treatment and in the monitoring of quality through 

optical techniques. 

Tecnologia Décork TM for laser marking of cork stoppers, 

in various models that respond to particular needs, according 

to characteristics and productivity. 

1 2 3 4 5 6 7 8 9 S 

1 2 3 4 5 6 7 8 9 S 

Experience in the development of biosensors and enzymatic 

sensors to determine the presence of phenols 

and other contaminants in the wine maturation process, 

as well as pests, for example Xylella fastidiosa, that may 

affect the vineyard. 

Sensores multi/hiperespectrales para detección temprana 

de verticilosis en olivos y flavescencia dorada en vid. 

Equipos para control de calidad en aceites, grado de maduración 

de uva, niveles de azúcar y agua. 

1 2 3 4 5 6 7 8 9 S 

1 2 3 4 5 6 7 8 9 S 

Development of instruments for the measurement of turbidity 

Colour measurement systems 

1 2 3 4 5 6 7 8 9 S 

1 2 3 4 5 6 7 8 9 S 

80 



EXPERTS 

Oxidation detection system in aged wine inside the bottle 

and in-line. 

Spectrometer/Portable colorimeter for field measurements 

in quality control processes 

1 2 3 4 5 6 7 8 9 S 

1 2 3 4 5 6 7 8 9 S 

Supply of FT-IR 1350-2500 nm spectral sensors for 

analysis of solids and liquids 

Development of quality, identity and safety sensors. 

1 2 3 4 5 6 7 8 9 S 

1 2 3 4 5 6 7 8 9 S 


In collaboration with:

LIGHT! 003 | Photonics revolutionise the food industry

Create successful ePaper yourself

Delete template?

Save as template?