Food–it’s something we all desire. Most consumers also desire accuracy of the ingredients in the food that they purchase, such as protein content. Dr. Owen McDougal and graduate student research assistant Rose Saxton recently published the article “Whey Protein Powder Analysis by Mid-Infrared Spectroscopy” in the May 2021 edition of the open access journal, Foods. In the article, the authors propose using mid-infrared (MIR) spectroscopy as a tool to provide enhanced quality assurance of dairy products. The abstract can be viewed at MDPI’s website: https://www.mdpi.com/2304-8158/10/5/1033.