PAT (Process Analytical Technology) – Factory 4.0 – Non-destructive SENSORS

We develop solutions for the monitoring of the quality and integrity of food and food processes through instantaneous, non-destructive sensor solutions (capable of continuous operation), with the aim of providing the food industry with tools to optimise and improve the management of its production lines.

We generate real time information on products or processes, so that it is possible to control and take rapid or even predictive decisions. These tools are part of the so-called process analytical technologies (PAT) that contribute to directing the food industry towards the industry 4.0 or advanced manufacturing concept.

To do so, we develop the following work process:

  • We select the most appropriate sensor techniques (noninvasive or minimally invasive and non-destructive) for the inspection /classification / grading of products.
  • Using the signals generated by the sensors and the physical-chemical analytical parameters of interest of the food, we develop prediction and classification models through chemometric techniques (data mining) and automatic learning (machine learning) which can be integrated into sensors adapted to the needs of the company.
  • The implementation of sensors to the production process is designed ad-hoc, in a way that is best adapted and as effective as possible for the generation of information of interest for the real time control of the process and for the analysis of historical data.


  • Enables the optimal use and control of raw materials.
  • Resource optimisation.
  • Decrease in food shrinkage, losses and waste.
  • Labelling control.
  • Product quality homogenisation and standardisation.
  • Production process optimisation. Increase in process efficiency and productivity.
  • Reduction of laboratory time and costs for food quality inspection.
  • Real time decision-making.
  • Reduction of claims.
  • Inspection of 100% of the production.
  • Increased business sustainability and competitiveness.
  • Increase in the profit margin of products.
  • Improved management and control of product flows so that waste, discharges and raw materials, water and energy consumption can be reduced, enabling the maximum possible recovery of products and increasing productivity.
  • Improved adaptation of the production to consumption trends and market requirements.
  • Opening of opportunities for process innovation.
  • Increased traceability.
  • Differentiation from the competition.


  • Food Processing Sector: Monitoring of mass quality, texture, etc.
  • Fisheries Sector: Monitoring of fish freshness, fat content and type, fat oxidation degree, identification of fresh/frozen product, shelf life, etc.
  • Fruit and Vegetables Sector: Monitoring of the product ripeness degree, soluble solids content, dry matter, shelf life, etc.
  • Meat Sector: Monitoring of the fat content, oxidation degree, etc.
  • Ingredients Sector: Monitoring of moisture, presence of toxins, etc.
  • Beverage Sector: Monitoring of the product/water mix, propulsion optimisation, shrink management, etc.