To maximize the value of investigations and the information obtained, it is desirable for analysts in the food industry to be able to characterize as many components and aspects of a food sample as possible in a timely manner. This is where a foodomics approach comes in.READ MORE
Whilst we can detect some contaminants by their taste or aroma, not all contaminants can be detected by our senses. Mineral oil-based chemicals are one such group and are attracting increasing interest from food analysts as we found out when we spoke to Professor Erich Leitner, a leading expert on food quality at the Graz University of Technology in Austria.READ MORE
A new study suggest a pregnant person's diet may have even more of an effect than previously thought on the health of a developing fetus. Zearalenone, a food estrogen produced by fungi and found in bread and other grain-based products, has been shown to cross the placental barrier.READ MORE
What do we mean by lab of the future? What innovations are required to get there? These are the key themes explored by this year's Lab of the Future Congress, summarized in this article.READ MORE
If the rapid migration of deadly fentanyls wasn’t difficult to keep up with already, they are also evading analysts through their chemistry. Due to an inexpensive and flexible production process, unique versions of the synthetic opioids are regularly cooked up by illicit chemists, creating new dangers for consumers and new headaches for toxicologists.READ MORE
The measurement of low-molecular-weight metabolites and their intermediates reflects the dynamic response of the body to physiological, pathophysiological and developmental stimulus (e.g., aging). In this article, we explore how metabolomic profiling is advancing an array of scientific disciplines, including medicine and agriculture.
In December 2018, a diverse group of scientific researchers gathered to challenge a key issue in the science, technology, engineering and mathematics (STEM) workforce: gender bias, and sexual harassment. Now, the conclusions from the meeting have been eloquently described by 23 authors in an article published in the journal Science.READ MORE
Recent research has shown that modifiable factors, such as our microbiome diversity, have a much more significant effect on many of our responses to food than fixed factors, like age or genetics. To learn more about predicting and modifying responses to food we spoke with Professor Tim Spector, expert on personalized nutrition.READ MORE