Corporate Banner
Satellite Banner
Food & Beverage Analysis
Scientific Community
 
Become a Member | Sign in
Home>Events>This Event
  Events - January 2014


Accumulation of Contaminants of Emerging Concern in Edible Crops

30 Jan 2014 - 30 Jan 2014 - Webinar



Bookmark and Share


The featured speaker will be Chris Higgins, PhD, an assistant professor in the Civil & Environmental Engineering Department at the Colorado School of Mines.  The free webinar will be held online at 1 p.m. Eastern (10 a.m. Pacific) on Thursday, January 30, 2014.  

To register for the webinar, click here.  

The presence of these potentially harmful chemicals is the result of people flushing chemical waste down the drains of their sinks, showers and toilets every day.  Some of the chemicals, such as pharmaceutical compounds, plasticizers and corrosion inhibitors, among others, can persist in both wastewater effluent and biosolids, both of which can be used in agriculture. Wastewater effluent, when treated, can be used as reclaimed water for crop irrigation, and wastewater solids (biosolids) can also be used for crop fertilization when appropriately treated.  

Professor Higgins has been using mass spectrometry-based technology to monitor the accumulation of these chemical contaminants in food crops to get a better understanding of the potential exposure that humans have to consuming these types of contaminants in fresh produce.  
Key learnings from the webinar:

• Learn about contaminants of emerging concern (CECs) and their accumulation in plants & crops

• Learn about the potential human exposure associated with CECs present in produce

• Learn how the bioaccumulation of CECs in edible crops is being examined using mass spec approaches

The ultimate goal of this ongoing project at the Colorado School of Mines is to improve mechanistic understanding of plant uptake of CECs, thereby allowing for advancement of models intended to predict human exposure.

AB SCIEX, the host of the webinar, provides environmental testing solutions that enable scientists and laboratory technicians to identify and quantify trace levels of contaminants.  For more information, go to: http://www.absciex.com/applications/environmental-testing   



Further information
Scientific News
ASMS 2016: Targeting Mass Spectrometry Tools for the Masses
The expanding application range of MS in life sciences, food, energy, and health sciences research was highlighted at this year's ASMS meeting in San Antonio, Texas.
Link Between Canned Food, BPA Exposure Revealed
New Stanford research resolves the debate on the link between canned food and exposure to the hormone-disrupting chemical known as Bisphenol A, or BPA.
Peanut Allergy Prevention Strategy is Nutritionally Safe
Early-life peanut consumption does not affect duration of breastfeeding or children’s growth and nutrition.
A Future Tool for Medicine, Food Safety
A new type of electronic sensor that might be used to quickly detect and classify bacteria for medical diagnostics and food safety has passed a key hurdle by distinguishing between dead and living bacteria cells.
Local Microbes Can Predict Wine’s Chemical Profile
Regionally distinctive groups of bacteria and fungi, associated with local climate and environmental conditions, may leave a very specific “fingerprint” on a wine’s chemical composition, report University of California, Davis, researchers who collaborated on a new study with two Napa Valley wineries.
What Makes a Good Scientist?
It’s the journey, not just the destination that counts as a scientist when conducting research.
Genetically Engineered Crops Are Safe
Distinction between genetic engineering and conventional plant breeding becoming less clear, says new report on GE crops.
Developing Non-Allergenic 'Super' Peanuts
Scientists from The University of Western Australia have joined a global research team that have identified genes in peanuts that when altered will be able to prevent an allergic response in humans.
Checking the Quality of Chocolate With Ultrasound
The method, developed by researchers from KU Leuven, could save the chocolate industry a lot of time and money.
Detecting Fake Parmesan Cheeses
Scientists report on a way to catch adulteration of the regional artisanal products.
Scroll Up
Scroll Down
SELECTBIO

SELECTBIO Market Reports
Go to LabTube
Go to eposters
 
Access to the latest scientific news
Exclusive articles
Upload and share your posters on ePosters
Latest presentations and webinars
View a library of 1,800+ scientific and medical posters
3,200+ scientific and medical posters
A library of 2,500+ scientific videos on LabTube
4,700+ scientific videos
Close
Premium CrownJOIN TECHNOLOGY NETWORKS PREMIUM FOR FREE!