Agilent Technologies (Santa Clara, California, USA) has announced the recipients of its latest Thought Leader award: Dr Jens Frisvad and the centre for microbial biotechnology in the department of systems biology at the Technical University of Denmark.
Agilent Technologies (Santa Clara, California, USA) has announced the recipient of its latest Thought Leader award: Dr Jens Frisvad from the Centre for Microbial Biotechnology in the department of systems biology at the Technical University of Denmark.
The centre is working to create a targeted metabolomics approach for thousands of compounds produced by aspergillus, penicillium and fusarium. Scientists will use mutable internal standards to calibrate changes in both chromatographic retention and mass-spec sensitivity to compare extracts over many years.
The award will provide the lab with use of a LC-QTOF system for discovery metabolomics, as well as a LC-QQQ system for target screening. Agilent will be supporting research in food safety, specifically the metabolomics of mycotoxins (toxins made by mould).
Dr Frisvad commented, “Our research is aimed at showing the impact that analysis of LC-QTOF and LC-QQQ data can have on understanding the metabolomics of mycotoxins. We are extremely pleased that Agilent is helping us continue this important food-safety research.”
Mike McMullen, president of Agilent’s chemical analysis group, said, “Our support of the work being done at the centre for microbial biotechnology closely aligns with a major initiative at Agilent: providing tools and methods that help test the global food supply. By providing instruments to Dr Frisvad and his team, we continue Agilent’s long history of helping create innovative ways to improve food safety."
For more information please visit ref="http://www.agilent.com">www.agilent.com
AI-Powered Precision for Functional Component Testing in Tea Analysis
October 11th 2024Analyzing functional foods reveals numerous health benefits. These foods are rich in bioactive compounds that go beyond basic nutrition, boosting the immune system and improving overall wellness. However, analyzing these compounds can be challenging. This article discusses AI algorithms to support automated method development for liquid chromatography, simplifying the process, enhancing labor efficiency, and ensuring precise results, making it accessible to non-experts for tea analysis.
Characterizing Cooked Cheese Flavor with Gas Chromatography
October 11th 2024A joint study by the Department of Food and Nutritional Sciences at the University of Reading and Synergy Flavours aimed to identify volatiles that contribute to the aroma of cooked cheese, including the role of fat content in development during cooking.