The October 2009 issue of the Journal of Food Science reviews the key concepts of radio frequency identification technology and its food safety applications to the food industry.
RFID technology has led to better safety handling of raw materials and finished products in the food industry and is used to speed up the processing of manufactured goods and materials. RFID technology enables identification of an object from a distance without requiring a line of sight. RFID tags can also incorporate additional information such as details of the product and manufacturer and can transmit measured environmental factors such as temperature and relative humidity.
Scientists from North Carolina State University detail the numerous applications of RFID technology in the food industry:
“The challenges that face RFID technology are read range and accuracy in retail environments, non-uniform standards, cost, recycling issues, and privacy and security concerns” says lead researcher K.P. Sandeep. “Another challenge is the differences in frequencies allocated for RFID applications because each country is setting their own standards for the new technology.”
To receive a copy of the study, contact Jeannie Houchins at firstname.lastname@example.org.
The Institute of Food Technologists (IFT) exists to advance the science of food. Its long-range vision is to ensure a safe and abundant food supply contributing to healthier people everywhere. Founded in 1939, IFT is a non-profit scientific society with 20,000 individual members working in food science, food technology, and related professions in industry, academia and government. IFT champions the use of sound science across the food value chain through knowledge sharing, education and advocacy, encouraging the exchange of information, providing both formal and informal educational opportunities, and furthering the advancement of the profession. IFT has offices in Chicago, Illinois and Washington, D.C. For additional information, visit ift.org.