Analytical infrastructure for chemical analysis of food

The National Food Institute has an analytical infrastructure available for chemical food analysis, which is part of the national and European contingency plan for chemicals in food.

Generally speaking, the analytical infrastructure can quantify all small molecules and other biological matrices, including vitamins, fatty acids, trace elements, and nanoparticles. Particularly, the focus is on detection of substances which have an impact on people’s health.

Reliable analysis

The infrastructure is based on the fact that the Institute has more than 20 modern mass spectrometers at its disposal. Along with chromatography – a technique that separates substances in a sample – and procedures

for sample purification, the mass spectrometers serve as the backbone to provide detailed, reliable, and accurate data on the chemical composition of food. Moreover, the Institute analyses degradation products caused by lipid oxidation in oils and foods. Lipid oxidation can destroy taste and smell due to oxidative rancidity and have negative health effects.

In addition, the Institute’s analytical infrastructure can determine the authenticity of foods by means of isotope ratio mass spectrometry, determine nanoparticles by means of e.g. ICPMS, and study biochemical effects in cells and organisms via metabolomics.

DANAK accredited reference laboratory

The National Food Institute is accredited by DANAK (the national accreditation body in Denmark) in accordance with the standard ISO 17025 for a wide range of food chemical analyses and is accredited for the provision of proficiency testing in accordance with the standard ISO 17043. This is crucial to the Institute’s function as a national reference laboratory for most unwanted substances in foods and as the EU reference laboratory for pesticides in grain and feeding stuff, for processing contaminants in foods, and for metals and nitrogenous compounds in feed and food.

FOR QUESTIONS ON

Trace analyses and screening using organic mass spectrometry
Henning Høgh Jensen

Trace elements and nanoparticles
 Jens Jørgen Sloth

Lipid oxidation
Charlotte Jacobsen

Contact

Jens Jørgen Sloth
Head of Research Group, Senior Researcher
National Food Institute
+45 93 51 88 57

Contact

Charlotte Jacobsen
Professor, Head of Research Group
National Food Institute
+45 23 27 90 75

Contact

Henning Høgh Jensen
Head of Division
National Food Institute
+45 40 25 12 22
https://www.food.dtu.dk/english/service/about-the-institute/facilities-and-infrastructure/chemical-analysis-of-food
5 DECEMBER 2019