Use of stable isotope analysis in commercial food authenticity testing

Supported by:

29 March 2017

food authenticity testing webinar thermo fisher

About this webinar

The constant race between food fraud and food testing drives technological and methodological developments in the sector. Meeting the speed, versatility and quality requirements from the industry has made stable isotope analytics as a commercial service a reality.

In this webinar, Dr. David Psomiadis, Laboratory Manager at Imprint Analytics GmbH, discusses the use of stable isotope analysis to determine the geographic origin of food and the authenticity of food ingredients.

This educational webinar gives an overview of the principles of isotope analysis, including, how it works and what influences results, supported by an explanation and interpretation of data from a variety of food and beverage matrices.

Keynote speaker

david psomiadis webinar speaker thermo fisherDr. David Psomiadis
Laboratory Manager
Imprint Analytics GmbH

Dr. David Psomiadis holds a PhD in geology using stable isotopes to interpret changes of the past, as well as in applied science in the areas of food and environment. Since 2013, he has been Laboratory Head at Imprint Analytics.

Supported by:

Thermo Fisher LogoIn recent years adulteration has become an increasing problem globally in the food industry and for consumers. Determining if the product has been adulterated is important for many reasons. Is the product pure; does it contain any contaminants; has it been adulterated in any way for economic reasons?

Thermo Fisher Scientific has advanced instrumentation that can help in the area of food adulteration to determine the known and unknown contaminants of the food and beverage product. Their state of the art products help labs check for the adulteration of edible oils to fruit juices and many other products. Their instruments help government agencies and contract laboratories determine if a particular product has been adulterated.

More in this webinar series…

Can we perform gelatin speciation and adulteration using bioinformatics, proteomics and high resolution mass spectrometry?
Date: 27 April 2017 | Time: 15.00 BST
Speaker: Dr Francis Beaudry, University of Montreal, Canada

Charged aerosol detection for LC analysis of triglycerides: A novel tool for extra-virgin olive oil characterisation
Date: 9 May 2017 | Time: 15.00 BST
Speaker: Professor Lanfranco Conte, Dept. of Agri-Food, Environmental and Animal Sciences, University of Udine

When honey is not all honey and other tales of food adulteration: Ion chromatography as a tool for detecting food fraud
Date: 7 June 2017 | Time: 15.00 BST
Speaker: Dr. Jeff Rohrer, Thermo Fisher Scientific

Chemical profiling and differential analysis of whiskies using Q Exactive™ GC Orbitrap™ GC-MS/MS
Date: 11 July 2017 | Time: 15.00 BST
Speaker: Dominic Roberts, Thermo Fisher Scientific

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6 responses to “Use of stable isotope analysis in commercial food authenticity testing”

  1. news 99 says:

    ” Not being a philosopher or a physicist, I’m not likely to look into that subject in print, but I let you know that, coming from a marketing standpoint, the net marketing effect to the business stated earlier was obviously a big fat zero. When similar situations arise all cars in front with the leader should pass the pace car and tag to the rear in the pack. Skinny Jeans – This piece will invariably remain stylish since its flatters all body shapes and sizes.

  2. jerry says:

    Hi, can I obtain the presentation / slides / proceedings of the talk, please? (IT restrictions do notallow me to watch the talk.) Thank you.

  3. Anne-Marie Beaulieu says:

    Do you have any information for me on laboratories who can test for all those parameters on food fraud. We would like to have partnership with other labs.

    thank you!

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