Abstract

The history of Hungarian activity in the field of near infrared spectroscopy is summarised in this paper, beginning in 1972 when Karoly Vas, Director of the Hungarian Central Food Research Institute, visited the Instrumentation Research Laboratory of the USDA Agriculutural Research Center in Beltsville, Maryland, and met Karl H. Norris. There, Karoly Vas became acquainted with the new technology using the near infrared spectral region for multi-component analysis and recognised its importance and perspectives. Through a cooperation agreement between the USDA and the Hungarian Ministry of Food and Agriculture, a close collaboration was established between the two institutes. Many Hungarian researchers—the author, L. Horváth, B.T. Nádai, J.L. Gönczy, A. Czabaffy, F. Kulcsár, M. Váradi and G. Kiskó—involved in NIR technology have had the opportunity to spend some time in Beltsville and to enjoy Karl H. Norris' deep knowledge of NIR spectroscopy, his unbelievable skill in this field of science, accompanied with the willingness to share his experiences and results. The results of the collaborative work achieved in the analysis of wine, sunflower seed, pastry products, cocoa powder, dietary fibre etc., using NIR technology are presented here. Karl H. Norris' valuable contribution is emphasised.

© 1996 NIR Publications

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