1st Edition

Raman Spectroscopy in the Food Industry

Edited By Ugur Tamer, Mustafa Culha, Ismail Hakki Boyaci Copyright 2025
    262 Pages 48 B/W Illustrations
    by CRC Press

    Raman spectroscopy has become one of the most important methods and effectively applied to detect specific analyte in food samples. Raman Spectroscopy in the Food Industry provides a comprehensive overview of the current state-of-the-art and future prospects of Raman spectroscopy in food science. Through a series of in-depth chapters, readers explore the fundamental principles of Raman spectroscopy, its instrumentation, methodologies, and its diverse applications across various food matrices. Real-world case studies and practical examples will underscore the transformative potential of Raman spectroscopy in reshaping our understanding, analysis, and innovation within the realm of food.



    ·       Discusses Raman Spectroscopy applications in food science and technology

    ·       Includes unique property of Raman phenomena along with the difference with signal mode

    ·       Focuses on different food safety topics as food born bacteria, toxins, biosafety, fermentation

    ·       Includes machine-learning studies on Raman Spectrosopy in food science 


    As editors, we are committed to providing a valuable resource that inspires further exploration and collaboration in harnessing the power of Raman spectroscopy for the advancement of food science. We sincerely hope that this book serves as a catalyst for pushing the boundaries of knowledge and driving innovation in this exciting field.

    Chapter 1.  Raman Spectroscopy for the Chemical Analysis of Food: Basic Principles,           Instrumentation, and Techniques  

                            Alexander Rzhevskii


    Chapter 2.     SERS Based Quantitative Analysis in Complex Food Matrix

                           Uğur Tamer, İsmail Hakkı Boyacı, Mustafa Çulha


    Chapter 3.    Machine Learning Driven Raman Spectroscopy Technique for Rapid Detection      of Chemical Compounds and Contaminants in Foods

    Hefei Zhao, Changmou Xu


    Chapter 4.     SERS applications for bacterial determination in food matrices

                  Elif Çalık Kayiş, Merve Çalımcı, Emine Yıldırım, Banu Sezer, İsmail Hakkı    Boyacı, Uğur Tamer


    Chapter 5.     Detection of chemical contaminations in food via Raman spectroscopy

                         Sallahuddin Panhwar, Uğur Tamer, Hasan İlhan, Hareef Ahmed Keerio,   GhullamShabir Solangi, İsmail Hakkı Boyacı


    Chapter 6.     Raman Spectroscopy for Food Quality Assessment: Uncovering Adulteration and Ensuring Authenticity

    Huseyin Ayvaz, Siyu Yao, Mustafa Mortas, Riza Temizkan, Hacer Akpolat, Luis. E. Rodriguez-Saona


    Chapter 7.     Raman spectroscopy as a tool for inline quality management in food processing

                           Nazife Nur Yazgan, Darius Hummel, Jörg Hinrichs, Bernd Hitzmann


    Chapter 8.     Future Prospect and Challenges

                           Banu Sezer, Mustafa Çulha, Uğur Tamer, İsmail Hakkı Boyacı


    Uğur Tamer is a professor of Pharmacy Faculty at Gazi University in Turkey. He received Ph.D. degree in 2003 at Hacettepe University Department of Analytical chemistry. Under the mentorship of Professor Dr Kadir Pekmez and Professor Dr Attila Yıldız, his research focused on modified electrodes and conducting polymers. He was involved in Prof. Dr. Harry Mark’s electroanalytical research group as a visiting scholar in the department of chemistry at Cincinnati University in 2002 and He had worked a post-doctoral researcher, working with Professor Curtis Shannon, in the Department of Chemistry and Biochemistry at Auburn University in 2005. He was involved in Raman research group as a visiting professor, at Le Mans University, France. His research focuses on sensor applications in diagnostics, food safety, modified electrodes, electrochemical controlled micro-extraction, enantiomer separations, magnetic and anisotropic nanoparticles, surface modification and surface enhanced Raman scattering of biological interface. His research group also constructed a paper based microfluidic surface enhanced Raman spectroscopy (SERS) device that uses nanostructure-embedded based microfluidic system to provide SERS-active sites or electrochemical measurements. He has published 160 peer-reviewed research papers and 6 book chapters. He is also on the editorial board of Current Pharmaceutical Biotechnology, Biosensor and Bioelectronics X.


    Mustafa Culha, PhD., obtained his MS degree in chemistry at Wake Forest University in 1997, and his Ph.D. degree again in chemistry at the University of Tennessee-Knoxville in 2002. Then, he completed his post-doctoral study at Oak Ridge National Laboratory (2002-2003) before joining to Schering-Plough Corporation, NJ as an investigator. In 2004, he accepted a faculty position in Genetics and Bioengineering Department of Yeditepe University, Istanbul, Turkey. He involved active teaching and research there. In early 2019, he joined to The Knight Cancer Institute’s Cancer Early Detection Advanced Research center (CEDAR) of Oregon Health and Science University in 2019 and he contributed to the center’s research effort for early cancer detection using his technique, surface-enhanced Raman scattering (SERS). He currently holds a joint position at Sabanci University Nanotechnology Research and Application Center (SUNUM) as a senior researcher, Istanbul, Turkey, and at Augusta University as a professor, GA, USA.  His current research interest includes elements from chemistry, medicine, material science, photonics, and nanoscience and nanotechnology. The utility of spectroscopic techniques SERS) to shed light onto living-nonliving interactions, and thus the development of novel cancer diagnosis approaches and microorganism detection/identification schemes, understanding nanomaterial-living interactions to develop nanocarriers using novel nanomaterials such as Boron Nitride Nanotubes (BNNTs) and DNA nanotechnology concept for effective and safer delivery of cancer therapeutics and their use in cancer therapy are ongoing research projects in his laboratories. He and his colleagues have authored of more than 120 papers in prestigious international journals, several book chapters and patents in the area of analytical, bioanalytical chemistry, bionanotechnology and nanomedicine. He is currently the general secretary of the Turkish Chemical Society. He is also the president-elect of Federation of Asian Chemical Societies for 2021-2023. He gave several invited presentations at the nationally and internationally recognized conferences including Pittsburgh Analytical Chemistry (Pittcon) and Conference of Federation of Analytical Chemistry and Spectroscopy Societies (SciX). His publications received more than 5100 citations based on Google Scholar. He is the editor of a special issue for Surface-enhanced Raman Scattering of Journal of Nanotechnology, a NanoBio special issue of Journal of Nanoparticle Research, and NanoSpectroscopy special issue of Analytical and Bioanalytical Chemistry. He is also on the editorial board of Applied Spectroscopy, the Journal of Molecular Structure, and the Computational and Structural Biotechnology Journal.


    Prof. Dr. Ismail Hakki Boyaci

    Ismail Hakki Boyaci is professor of food engineering at the Department of Food Engineering of Hacettepe University (HU), Turkey. He hold a MSc (1998, HU, Turkey) and PhD (2001, HU, Turkey) in food engineering. Professor Boyaci received his PhD by working on the development of biosensor for multiple detection systems. He worked as research fellow at Faculty of Mathematic and Physic, Charels University, Czech Republic in 1997. He also, worked as a postdoctoral research fellow on microbial immunosensors in the group of Prof. Dr. William R. Heineman at the Chemistry Department, Cincinnati University, OH, USA. His research interests include biosensors based on optical and electrochemical sensors and development of different spectroscopic techniques for food analysis mainly on Raman, SERS, NIR and LIBS. He has published several research articles and books in highly respected journals and publishing houses in the fields of analytical chemistry and biochemistry, chemometrics and food sciences.