Prof Stephen Marshall was born in Sunderland, England in 1958. He received a first class honours degree in Electrical and Electronic Engineering from the University of Nottingham in 1979 and a PhD in Image Processing from University of Strathclyde in 1989.
From 1979-81 he worked at Plessey Office Systems, Nottingham as an Electronics Engineer.
From 1981-1986 he worked as a lecturer at Paisley College of Technology and he had an exchange visit to University of Rhode Island in 1984.
He has been employed at University of Strathclyde since 1986. His research activities have been focussed in the area of Non Linear Image Processing. In this time, he has pioneered new design techniques for morphological filters based on a class of iterative search techniques known as genetic algorithms. The resulting filters have been applied as four-dimensional operators to successfully restore old film archive material.
In recent years he has established the Hyperspectral Imaging Centre at the University of Strathclyde. The aims to provide solutions to industrial problems through applied research and Knowledge Exchange.
He has published over 200 conference and journal papers on these topics including IET, IEEE, SPIE, SIAM, ICASSP, VIE and EUSIPCO. He has also been a reviewer for these and other journals and conferences.
He is a Fellow of the Institution of Engineering and Technology (IET). He has also been successful in obtaining research funding from National, International and Industrial sources. These sources include EPSRC, EU, Rolls Royce, BT, DERA, NERC, Technology Strategic Board and Scottish Enterprise.
Stephen Marshall is also the lead academic for the Vertically Integrated Project Program.
Hyperspectral Imaging in food and drink applications
Synopsis of Talk-
Hyperspectral imaging (HSI) is an emerging technology which is finding increasing traction for monitoring processes within the Food and Drink Sectors. HSI cameras collect data on the spectral reflectance so that each pixel represents a spectrum of light.
This means that surface properties of food and drink products can be measured in a near instantaneous and non destructive manner. HSI can often provide insight into processes that are not currently accessible or only measurable using slow and costly wet lab work. This talk will give an overview of Hyperspectral imaging technology followed by some examples of its successful deployment in applications involving food and drink. The examples include meat, fish, sausages, baked products, rice, tea and whisky.
