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Supercontinuum lasers could lead to better bread and beer, according to research

Researchers from the Department of Food Science (FOOD) at the University of Copenhagen and the Department of Chemistry at Aarhus University have announced that they are the first in the world to analyze whole grains with long near-infrared wavelengths using the supercontinuum laser. The research may lead to better bread and beer, according to the University of Copenhagen.

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