Research on methods to examine food for substances that can benefit or harm human health is presented by researchers from DTU National Food Institute at one of the world's largest conferences for analytical food chemistry on 6-9 September 2022.
Human health is dependent on us getting adequate amounts of the essential nutrients that the body needs and not too much of various harmful chemicals. Food is one of the most important sources of exposure to both harmful and beneficial substances.
In order to assess the safety of food, suitable analytical methods are needed which can generate reliable data on their content of these substances. Especially in relation to the novel food that are being developed in these years based on, for example, seaweed or insects.
These are among the topics of the RAFA-conference (Recent Advances in Food Analysis), which will be held September 6-9 2022 in Prague. The conference is one of the largest within analytical food chemistry. It aims to gather knowledge about new trends in analytical and bioanalytical strategies in food quality and safety control, as well as discuss challenges and approaches to analyzing new foods.
Professor Jens J. Sloth from the DTU Food Institute is member of the scientific committee as well as an invited keynote speaker and will talk about the latest trends in the analysis of trace elements.
In addition, Senior advisors Mette Erecius Poulsen, Arvid Fromberg and senior researcher Heidi Amlund will talk about experiences, challenges and results from DTU Food Institute's role as a European reference laboratory (EURL) for pesticides (EURL-CF), process contaminants (EURL-PC) and metals and nitrogenous compounds (EURL-MN).
Furthermore, Lene Duedahl-Olesen, Agnieszka Niklas, Amelie Wilde, Rasmus la Cour, Marie Bagge Jensen, Khang Hoang Nguyen and Ederina Ninga from DTU National Food Institute will participate in the conference, where their research results will be presented in the form of lectures and posters.
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Read more about the 10th International Symposium on recent advances in Food Analysis.
Read more about the research group Chemical food analysis and bioactives group