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Applied Sciences

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Three sets of hands pick up slices of pizza while sat at a table filled with other food items.

What You Should Know About the PFAS in Your Food

How can consumers know the levels of PFAS contamination in the area where their food is sourced? This article will explore the issue of PFAS contamination in food, including the sources of contamination and any potential risks to human health.

Latest Articles

Cutting Corners: Dry labbing in the cannabis testing industry

To ensure the quality of cannabis, it takes wet-lab testing.

Managing the Genomics Data Deluge content piece image

Managing the Genomics Data Deluge

With such tremendous amounts of data being produced, adequate storage capacity and methodology will be crucial for the advancement of genomic research and medicine.

R.E.A.C.H-ing for Higher Standards in Global Chemical Management

The upcoming Helsinki Chemicals Forum will examine strategies for chemicals management.

Tackling Food Supplement Fraud

Food supplement contamination with illegal ingredients is an increasing global problem. We spoke to Dr Michael Walker about tackling the problems of food fraud in food supplements.

The Issues with Analysing Water

We spoke to Neil Donovan from I2 Analytical about the problem that scientists face when analyzing contaminated water samples, and how the technology and instrumentation has changed over the years.

Getting More Accurate Results with Analytical Balances

Analytical balances are some of the most common weighing instruments used in lab operations. Weighing errors at this stage can result in a loss of both time and money. Here are some tips to get more accurate results.

The Rise of Salivary Diagnostics content piece image

The Rise of Salivary Diagnostics

An interview with Dr. David Wong, Felix & Mildred Yip Professor and Director of the Center for Oral/Head & Neck Oncology Research at University of California Los Angeles.

Mass Spec in Food Chemistry

We speak to Dr Michele Suman, Food Chemistry & Safety Research Manager at Barilla Spa to learn about his involvement in food science.

Improving Crystal Quality

Nicknamed the ‘Crystallization Guru’, Professor Naomi Chayen of Imperial College London, tells us a little about her career and the work her lab is doing to help advance the crystallization field.

Developing Techniques for Food Analysis

Prof. Tranchida of the University of Messina tells us a little about his career and the work he is doing to develop innovative GC-MS methods for food analysis.

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