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Food Analysis supplement 2016

22 February 2016  •  Author(s): New Food

In this Food Analysis supplement:

  • Food Analysis SupplementNext Generation Sequencing in the food industry
    Edward Haynes, FSA-Fera Joint Research Fellow in Molecular Epidemiology, Fera
    Recent advances in rapid, high throughput DNA sequencing have revolutionised the study of biology, and have the capacity to do the same for food safety and security. So called ‘Next Generation Sequencing’ (NGS) technologies have a range of applications, including the sequencing of microbial genomes and culture-free identification of microbial communities. The implications of this for the food industry range from source tracking of bacterial contaminants, identification of spoilage communities, and authentication of the origins of foodstuffs.
  • Food fraud and developments in rapid detection
    Saskia van Ruth, Head of the Research Group on Food Authenticity, RIKILT Wageningen University and Research Centre
    No one likes to be deceived and certainly not with their food. Meat that originates from a different animal than we thought, spices comprising of inferior waste material, home-made soup from a can, additions that apparently increase the protein content of milk powders, fish that changes miraculously into water in the pan – the feeling of annoyance mixed with anger is not only unpleasant but it is also, unfortunately, familiar.
  • Analytical governance in the food industry
    François Bourdichon, Food Safety Analytical Governance Director, Danone / Jean François, Billet Senior Vice President of Corporate Development, Mérieux NutriSciences
    Quality and Food Safety testing are key elements for validation and verification of implementation of control measures and efficiency of food safety systems.

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