The Department of Science is developing an online instrument for quality assessment in Edible Oil Industry, which was recently in the news. Which among the following technique is used for developing this tool for quality assessment in Edible Oil Industry?

Near Infrared Spectroscopy (NIRS) is a rapid, non-destructive analytical technique widely used for quality assessment in food industries including edible oils. It measures absorption of near-infrared light to determine composition and detect adulteration. Unlike gas chromatography or absorption spectroscopy, NIRS is faster and requires minimal sample preparation.