Educational Webinar
Food Analysis: Modern Techniques & Analytical Challenges

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  • Published: Jun 1, 2014
  • Channels: Proteomics & Genomics / Separations Science Digest / Detectors / Gas Chromatography / HPLC / Electrophoresis / Spectroscopy Science Digest / Base Peak
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Educational WebinarFree educational Webinar PITTCON 2011
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Food Analysis: Modern Techniques & Analytical Challenges

Presented by: Prof. Paola Dugo & Dr. Peter Q. Tranchida, University of Messina, Italy
 

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Webinar overview

In this educational webinar, Paola Dugo and Peter Q. Tranchida, (University of Messina, Sicily) discuss food analysis in general, as well as the modern techniques needed to overcome the current-day analytical challenges.

The presenters also focus on GC-MS and LC-MS, as well as the emerging techniques GCxGC-MS and LCxLC-MS.

Basic and advanced chromatography users should not miss this chance to stay up-to-date with all the latest advances in the field.



More information

In recent years, consumers have moved their attention from the hedonistic and basic survival finalities of food, to other fundamental aspects related to nutrition, such as safety, quality and potential health benefits. More stringent laws have been introduced, following occasional occurrences of highly dangerous food contaminations.

Current-day legislation is directed towards every step of the food production chain, and aims to guarantee food traceability, quality and very low contaminant levels.

Furthermore, it has become increasingly clear that food matrices characterised by hundreds or even thousands of compounds, belonging to many chemical groups, are very common. In general, most would admit that food analysis is becoming a rather complicated issue.

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Your presenters...

Professor Paola Dugo

Prof. Paola Dugo

University of Messina,
Sicily, Italy

Dr Peter Tranchida

Dr. Peter Tranchida

University of Messina,
Sicily, Italy

 


Paola Dugo

Prof. Paola Dugo is an Associate Professor of Food Chemistry at the University of Messina (Italy) since 2000. She received a degree in chemistry from the University of Messina in 1991 and a Ph.D. in Pharmacognosy from the University of Messina in 1996.

Her research interests include the study of the composition of citrus products (essential oils and juices) by chromatographic techniques; the study components with possible biological activity in natural matrices (carotenoids, anthocyanins, coumarins); the study of essential oils from aromatic plants; the study of the aromatic fraction of wine and other alcoholic beverages; the study of triglycerides in food fats and oils.

Paola's research is carried out using innovative instrumental analytical techniques. In particular, chromatographic techniques such as high resolution gas chromatography (HRGC), high performance liquid chromatography (HPLC), overpressured planar chromatography (OPLC), hyphenated (HRGC/MS; HPLC/MS) and multidimensional techniques (heart-cutting and comprehensive).


Peter Tranchida

Dr. Peter Tranchida graduated in pharmaceutical chemistry and technology at the University of Messina (Italy) in 1993. He then worked as a chemist for nine years in an industrial flour mill, responsible for the analytical chemistry laboratory and the HACCP system.

In 2006, he passed his Ph.D. examination in 'Food Chemistry and Safety' with a dissertation entitled 'Innovative Analytical Techniques for the Analysis of Complex Natural Matrices'. During the Ph.D. course, he spent a period of time at the Shimadzu Corporation (Kyoto, Japan) in research related to the development of an innovative multidimensional gas chromatographic instrument. Since 2007, he has occupied a permanent position as Assistant Professor in Food Chemistry in the Faculty of Pharmacy (University of Messina).

Peter has acquired considerable experience in the use of fast and very-fast gas chromatographic techniques. Furthermore, he is actively engaged in the development and application of classical multidimensional and comprehensive two-dimensional GC (GC x GC) systems combined with mass spectrometric detection.

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