Using fluorescence to tackle the problem of illicit cooking oil

Our UROP Project work was featured by C&EN and ACS Central Science!

“Xiaogang Liu is using fluorescence to tackle the problem of illicit cooking oil. The Singapore-based physical chemist is building a database of fluorescence fingerprints to help nab adulterated food products”.

The fluorescence fingerprint of extra virgin olive oil (left) changes after heating for 1 h at 200 °C (right). Credit: Courtesy of Xiaogang Liu

 

 

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