Educating the Scientific Community on the Advances of Food Contamination Analysis at SARAF
21 Dec 2015
Lois Manton-O'Byrne, PhD
Executive Editor
Editorial article
In this video, Prof. Bruno Le Bizec, Director of the Laboratory for the Study of Residues and Contaminants in Food (LABERCA), explains his research aims and involvement in the School for Advanced Residue Analysis in Food (SARAF).
SARAF aims to ensure the control of chemical risks in food, through the continuous education of the scientific community, bringing together experts in food contaminant and safety analysis from around the world.
Find out more about the analysis of food contaminants on our dedicated community page.
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Food and Beverage AnalyzersFood and Beverage Analyzers are commonly used to provide information about the chemical composition, structure and physical properties of food materials.Food and Beverage ProcessingFood and Beverage Processing involves the preparation of food products for further analysis. Typical instrumentation includes blanchers, color sorters, cookers, grinders, and refrigeration. These are used to replicate the processes commonly used in the commercial preparation of food and beverages.Contamination PreventionContamination prevention aims to control and minimize the risk of contamination during experiments. Biological safety cabinets and sterilization equipment are examples of technologies used to prevent contamination.Chemical Residues in Food