The Analytical Sciences Unit at IFR has secured funding under the recent procurement call to join the EU Framework 7 project, "Food Integrity". We will be working on the analysis of the protein component in complex foods using Multiple Reaction Mode Mass Spectrometry, further developing the
"Just accepted" manuscript available for download now: Meat Authentication via MRM Mass Spectrometry of Myoglobin Peptides, AD Watson, Y Gunning, NM Rigby, M Philo, and EK Kemsley. Analytical Chemistry (DOI: 10.1021/acs.analchem.5b02318) September 14th, 2015.
The Institute of Food Research has teamed up with the University of East Anglia to bring out a new Massive Open Online Course (MOOC), on identifying food fraud using analytical techniques. It is led by the head of the ASU, Kate Kemsley, who specialises in the use of advanced instrumentation for
New open access publication: "Developing low-field NMR spectroscopy for tackling food fraud" A feature article on our collaborative project with Oxford Instruments is published in the summer issue of Science in Parliament (SiP), the journal of the UK's Parliamentary and Scientific Committee.
With kind permission of the Royal Society of Chemistry, we are pleased to make our book chapter "60 MHz 1H NMR spectroscopy of triglyceride mixtures" (Gerdova et al, 2015) available for free download. It is taken from the recently published book, Magnetic Resonance in Food Science: Defining Food
The instrumentation in the ASU's Chemical Imaging laboratory includes a portable UV/VIS/NIR system for fast analysis of food materials. Following on from a successful stint at the Big Bang Science Fair, our kit is now making outings closer to home. Here is ASU scientist and STEM ambassador, Yvonne
60 MHz 1H NMR Spectroscopy of Triglyceride Mixtures The article is co-authored by the ASU team and our collaborators from Oxford Instruments, and will be published at the end of March in "Magnetic Resonance in Food Science" (Royal Society of Chemistry).