This course provides attendees with a basic working knowledge of fiber optic chemical and bio-chemical sensors. Principles of operation (absorption, fluorescence, surface enhanced Raman spectroscopy, surface plasmon resonance) and active and passive system components are described. Also, the main features that make these sensors unique for many applications are considered. The course describes many examples of sensors that demonstrate a successful application and highlights those that are commercially available. The course will be straightforward, minimizing the mathematical knowledge required to understand the sensors presented. A wide variety of readily available references is given. Knowledge of basic optics is assumed.

This course provides a broad overview of optical fiber sensing principles and techniques for chemical and biological (CB), as well as medical and food sensing applications. The course is divided into three parts. Part I provides an introduction of optical fiber sensors, their different types, associated components and specialty fiber types required for CB sensing system integration. In Part II, a review of different types of chemical and biological fiber sensors is made (based on VIS-UV-IR absorption, optical spectroscopy, fluorescence, chemiluminescence, evanescent fields, Raman, and others), along with discussions on reactive agents, detection techniques, data analysis and interpretation. Part III focuses on the use of FO sensors in the food industry for quality and safety inspection, discussing the basic principles of eat-by-light. Throughout the course emphasis is placed on practical applications and actual industrial and biotechnology solutions.