Near Infrared Spectroscopy as a Tool for Quality Control of Food of the Alpine Region—A Short Report about a Cross-Border Project

Abstract

Alpine agriculture is increasingly pressured by globalisation and market liberalisation due to the difficulties and costs of production. It is very important to point out the added value of the products of alpine agriculture to consumers in order to achieve adequate prices and to remain competitive in the face of cheaper suppliers. This article looks at the use of NIR spectroscopy for the quality and origin determination of milk and processed products, and of apples.