Non-Destructive Prediction of Protein and Moisture Content in Lupin Flour using Near-Infrared Hyperspectral Imaging combined with Chemometric and Machine Learning Methods

Nome:
Marta Sofia Souto Barriga

Título:
Non-Destructive Prediction of Protein and Moisture Content in Lupin Flour using Near-Infrared Hyperspectral Imaging combined with Chemometric and Machine Learning Methods

Curso:
Mestrado em Engenharia Alimentar

Orientador:
Cristina Luísa Silva; Teresa Brandão

Data:
28/07/2026 11:00

Local:
EC 020 (Edifício Central)

Ciclo:
Mestrado