Recent Advances in Food Analysis

2nd International Symposium on
Recent Advances in Food Analysis

2–4 November 2005 Masaryk College Conference Center Prague, Czech Republic

About the symposium Nowadays food is produced and distributed in a global market leading to stringent legislation and regulation for food quality in order to protect consumers and ensure fair trade. Despite the legislative efforts, food scandals occasionally occur and originate from contamination (dioxins, nitrofen), pesticide residues (chlormequat in pears), drug residues (hormones in feed, nitrofurans in shrimps and chicken), food production by itself (acrylamide, 3-MCPD), packaging materials (migration) or natural sources (mycotoxins, marine toxins, pyrrolizidine alkaloids). Moreover, since modern biotechnology was introduced in food production, GM-food and food ingredients have become an issue putting a strong demand for adequate methods of analysis. As a result the science of food analysis is a rapidly developing and very exciting field. In all cases sampling strategy, sample analysis, data handling and final exposure assessment are crucial steps that are closely interrelated. The desired level of consumer protection and the strict regulation of maximum limits force analytical chemists in food laboratories to lower quantification limits, improve QA/QC, and increase sample throughput by introducing new approaches and highly innovative technologies such as: - the use of bioassays for bioactivity and toxicity screening; - omics-based analysis and profiling tools; - sensor technologies; - on-line and at-line analysis approaches; - analysis on chips; - spectrometric food profiling (NMR, NIR), and - hyphenated techniques such as LC–MS and MS/MS, fast GC–TOF MS and/or comprehensive chromatography (GC×GC, LC×LC).
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Publicado/editado: 30/06/2005
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