Аdvanced computer-based approaches for food quality evaluation: updated review

From the point of view of their usage biological resources must be managed in a sustainable manner in order to uphold the social, economic and environmental functions and to contribute to the peoples’ livelihoods. Within the food production and processing industry requirements are focused on improvement of quality control of technologies by incorporating them into precise, computer-based, low-cost methods. The present work is a review of different approaches and tools for computer aided methods for food quality evaluation. Powerful techniques based on Near Infrared Spectroscopy and Aquaphotomics are presented.