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).
OPEN ACCESS and available for download now: Authentication of beef versus horse meat using 60 MHz 1H NMR spectroscopy, W. Jakes et al, Food Chemistry, 175, 1–9, 2015.
Now available on this site, a database of FTIR spectra of foods and ingredients collected over the past decade of food analysis at IFR. All spectra are stored as downloadable pictures in .png format and can be freely re-used (Creative Commons terms).
The ASU regularly hosts undergraduates from Oxford University via the summer internship scheme. Read about some of our previous students' experiences here. Applications for 2015 open soon.
The ASU have teamed up with Oxford Instruments to develop a fast, cheap alternative to DNA testing as a means of distinguishing horse meat from beef.Because horses and cattle have different digestive systems, the fat components of the two meats have different fatty acid compositions, as the team