GEN-ERIC News

Microwaves used for zapping instant meals can also be used to determine the fat and salt content of supermarket food, according to research carried out at two Manchester universities. One of the research team, PhD student Sing Kwei Ng, has scooped a top industry prize for his work to determine the amount of fat in beef. The study began after researchers realised that as microwaves heat different types of food at different rates, they must also be sensitive to food content such as water, salt and fat. The aim of the project is to develop a new fast and non-invasive method of predicting the fat content in meat products. This type of constant real-time monitoring during the production process could help reduce waste, maximise yield, reduce laboratory testing and save energy.