Posted in | FTIR Spectrometers

Using FT-NIR for Oil and Seed Quality Control

oil, seed

Learn how to utilize FT-NIR spectroscopy for quantification, identification, and authentication of edible oils such as olive oil, whether in a laboratory setting or during production. Join a virtual workshop featuring expert advice and hands-on demonstrations, and discover why FT-NIR spectroscopy is a potent alternative to conventional technologies in quality control for edible oils and oil seeds.

FT-NIR spectroscopy offers more than just analyzing the general composition of oil to ensure suitability for a given task and compliance with standards. It can also determine oxidation parameters, providing insights into the product’s shelf life. Dedicated examples, such as the analysis of olive oils, frying fats, and marine oils, will be highlighted in this webinar.


  • Dagmar Behmer, representing Bruker Optics, will provide insight into the workings of FT-NIR spectroscopy and present an overview of Bruker’s robust FT-NIR analyzers. Bruker’s portfolio encompasses analyzers ranging from compact, touch screen-operated models to fully automated in-process systems designed for analyzing oilseeds and finished oils across the entire manufacturing process. Attendees will gain knowledge about the calibration packages tailored for different oil types and the parameters they encompass.
  • Experience a hands-on demonstration from Bruker’s application lab showcasing the user-friendly nature of FT-NIR spectroscopy for analyzing both oils and oilseeds. This demo will provide valuable insights into integrating FT-NIR spectroscopy into your laboratory routine.
  • Sven Seifer of Maxfry will discuss how FT-NIR technology has accelerated the development of additives for the frying industry and its integration into their daily quality control routines. Additionally, Maxfry has pioneered analytical services for assessing olive oils using FT-NIR spectroscopy. This includes determining factors such as age, remaining shelf-life, identity, potential degradation, quality characteristics, and aroma profile. Maxfry’s FT-NIR-based tools are trusted by a wide range of private and public institutes, as well as numerous testing bodies.
  • Join Bruker for a live Q&A session, where dedicated members of the team will help to answer your questions regarding the use of FT-NIR spectroscopy.

Key Learning Points

  • Explore Bruker’s comprehensive range of analytical solutions tailored for the edible oils and oilseeds industry.
  • Gain insights into the application of FT-NIR spectroscopy for assessing the quality and authenticity of edible oils and fats, both in laboratory settings and in real-time online analysis.
  • Witness how Maxfry has seamlessly integrated FT-NIR spectroscopy into its daily analytical routines and developed specialized services for olive oil analysis.

Who Should Attend?

The webinar will be of interest to those working in quality control of edible oils & fats, but also those involved with oilseeds in the laboratory or on the production floor. Additionally, professionals in the food industry utilizing oils and fats in their production processes will find this webinar highly relevant.

About the Speakers 

Sven Seifer has worked with Maxfry GmbH since its foundation in 2002. Upon completion of vocational training in a B2B communication agency, he is now leading marketing, communications, and technical sales at Maxfry.

With a wide knowledge of edible oils and FT-NIR spectroscopy, Sven is well-versed in the technical aspects of oils and advises on how NIR can be used to gain a wealth of information about the various types of oil.​​​​

Dagmar Behmer is the Marketing Manager of the Applied Spectroscopy business area of Bruker and holds an MSc degree in Analytical Chemistry.

She has over 25 years of experience with FT-NIR spectroscopy, with a focus on food and agricultural applications, and in particular, edible oils & fats.

Dagmar has published numerous papers on frying fats and olive oil, as well as several chapters on non-destructive analysis of food with FT-NIR spectroscopy. She is a member of the AOCS American Oil Chemists’ Society) and the DGF (Deutsche Gesellschaft für Fettwissenschaft).

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