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Lifecycle of Food Analysis Workshop


Now you have the dates firmly saved, it’s time to let you know a bit more about what you can expect from the Workshop. Most of the speakers are now confirmed and we’ll be revealing a final agenda in the coming weeks. In the meantime, these are the topics that we’ll be covering.

We’ll take a broad ‘farm to fork’ structure to look at the analytical techniques at the production, process and consumption stages of the consumer goods journey.

We’ll start with amino acid analysis. Asparagine is an important precursor to the formation of acrylamide and is naturally occurring in crops. By identifying and mitigating against high concentrations, we can reduce the potential for acrylamide formation further along in the process.

Acrylamide can be formed when asparagine present within a food’s natural sugars reacts with heat in the Maillard Reaction (the most delicious set of all the chemical reactions). As a widely publicised suspected carcinogen, accurate measurement and prevention is vital in the cooking process of mass food production.

Once processed, extractable and leachables analysis comes into play at the packaging and storage stage of the process. We’ll dive into Dispersive Liquid-Liquid Micro Extraction (DLLME) – a technique that enables rapid extractions of liquid samples of water and ready to drink products.

Following this, a laboratory tour will give you the chance to see all of the latest technology available with Agilent, GERSTEL and Syft equipment in action.

Traditionally (and somewhat philosophically) the sensory has been in opposition with the analytical but we’re increasingly finding ways for them to work in harmony by using Olfactory Detection. We’ll look at using the latest software to detect and determine the identity of chemicals you can’t see on even the most sensitive mass spectrometry.

While on the subject of smelly things, we’ll get the expert’s outlook on the analysis and effect of allergens in fragrances.

Finally, we’ll look at techniques for rapid detection of quality and fraud in consumer goods using statistical analysis and SIFT-MS.

This 2-day workshop will take place on the 2nd – 3rd April 2019, and will be held at the Hotel Felix, Cambridge.

The cost will be £120 + VAT which is inclusive of all course material, lunch and refreshments on both days.

Places will be limited so book your place now to avoid disappointment.



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