Raman spectroscopy, including surface-enhanced Raman spectroscopy (SERS), is a powerful tool for analyzing food matrices due to its non-destructive nature, rapid detection capabilities, and versatility. This technique generates unique molecular fingerprints that facilitate the identification and quantification of substances, making it essential for ensuring food safety by detecting contaminants such as pathogens and pesticides. SERS enhances the Raman signal, enabling the detection of trace levels of analytes, which is particularly useful in quality control and verifying product authenticity. Furthermore, Raman spectroscopy is cost-effective compared to traditional methods, requires minimal sample preparation, and can be integrated with imaging technologies for detailed spatial analysis. Recent advancements have led to the development of portable Raman spectroscopy systems, expanding the technique’s application beyond traditional research laboratories. These attributes position Raman spectroscopy as an ideal tool for addressing contemporary challenges in food safety monitoring and quality assurance within the food industry. In parallel, Atomic Force Microscopy (AFM) and Force Spectroscopy provide significant potential for analyzing food matrices through high-resolution imaging and detailed mechanical property assessments at the nanoscale. AFM allows researchers to visualize the surface topography of food samples with exceptional spatial resolution, crucial for detecting structural features and local texture inhomogeneities. AFM can operate in various environments, both air and liquid, facilitating studies of food components under native conditions without extensive sample preparation. Moreover, AFM can be used to evaluate packaging materials and quality, characterizing (bio)plastic materials used in food packaging and their modifications due to activation processes. Force Spectroscopy complements AFM by measuring interaction forces at the molecular level, providing insights into the mechanical properties of food matrices such as elasticity and adhesion. This information is crucial for optimizing processing and preservation techniques to maintain desired food quality during production and storage. The integration of Raman spectroscopy with AFM and Force Spectroscopy presents a comprehensive approach to future food analysis and innovation. By leveraging the rapid, non-destructive capabilities of Raman techniques alongside the high-resolution imaging and mechanical assessments provided by AFM and Force Spectroscopy, we can gain deep insights into food matrices. This synergistic application allows for precise characterization of food structures, interactions, and quality attributes critical for developing innovative products and optimizing processing techniques. Ultimately, these methods can drive innovation in the food industry, leading to safer and higher-quality products for consumers.

The BioPhotonics and Nanomedicine Lab at the Institute of Applied Physics “Nello Carrara” (IFAC-CNR), is equipped with cutting edge instruments that will ensure the carrying out of the research project. Atomic Force Microscopy (AFM) and Force Spectroscopy (FS) experiments can be performed on a JPK NanoWizard III SENSE Scanning Probe Microscope equipped for AFM. The optical coupling is obtained by an optical periscope and an inverted microscope. The laboratory is equipped with a LabRAM HR Evolution spectrometer working in back-scattering geometry equipped with a Synapse Plus CCD detector. Furthermore, a portable Raman spectrometer is available for conducting non-destructive experiments directly in the field . Additionally, the laboratory is furnished with a variety of instruments and advanced optical techniques for the phytochemical monitoring and analysis that can serve the demands of the research project.

The entire range of instruments, research applications, and expertise of the BioPhotonics and Nanomedicine Lab can be consulted at the following link: https://bpnlab.ifac.cnr.it.