e-seminar (5)

e-seminar: Testing for CBD in novel foods

This presentation by Tabatha Hambidge (Research Scientist at the National Measurement Laboratory, LGC) provides an overview of the analysis of novel foods for the presence of CBD, which covers:

  • What is CBD?
  • How is CBD obtained?
  • How does CBD differ from other cannabinoids that are controlled?
  • How can we test for the presence of CBD in food supplements and other consumer products?

The e-seminar is intended for individuals working in laboratories that are testing CBD, the food industry and those involved with the UK official control system.

The production of this e-seminar was co-funded by the UK Department for Environment, Food and Rural Affairs, Defra, the Food Standards Agency, Food Standards Scotland and the Department for Business, Energy and Industrial Strategy, BEIS via the Government Chemist, under the Joint Knowledge Transfer Framework for Food Standards and Food Safety Analysis.

This e-seminar has also been added to the Training section of this website.

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The term Point of Contact (POC) testing relates to a mode of analytical testing that can be conducted at the point of sampling, with a minimal requirement for analyst training, providing easily interpreted results in real-time.

This e-seminar provides an overview of POC testing, describes the range of analytical techniques that have been adopted, and lists examples of current and emerging devices for use with POC testing; It has been added to the e-seminars part of the Training section.

The e-seminar is intended for individuals working in academia, the food industry and those involved with the UK official control system.

The production of this e-seminar was funded by the UK Department for Environment, Food and Rural Affairs, the Food Standards Agency, Food Standards Scotland and the Department for Business, Energy and Industrial Strategy, BEIS, via the Government Chemist, under the Joint Knowledge Transfer Framework for Food Standards and Food Safety Analysis. Cofunding was provided by the Scottish Government's National Transition Training Fund programme in collaboration with the Manufacturing Skills Academy at the National Manufacturing Institute Scotland.

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This e-seminar, by Cathal Henigan, Purchasing Director at Valeo Foods UK, will provide an introduction to the subject of the global honey supply chain.

Topics covered in this short presentation include an overview of the role of beekeeping, honey extraction and honey processing. In addition, key aspects of relevant legislation are described, such as the control of pests and diseases, honey composition, and control of the export and sale of honey. Details of the global market for honey are also described as well as an assessment of the risk to the supply chain through criminal activities such as food fraud.

The e-seminar is intended for individuals currently working within the food testing arena, the food industry, and those involved with the UK official control system.

The production of this e-seminar was co-funded by the UK Department for Environment, Food and Rural Affairs, the Food Standards Agency, Food Standards Scotland and the Department for Business, Energy, and Industrial Strategy, via the Government Chemist, under the Joint Knowledge Transfer Framework for Food Standards and Food Safety Analysis.

This e-seminar has also been added to the Food Authenticity Network's Training section.

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This e-seminar, entitled “Fish speciation for food authenticity”, will introduce the viewer to the analytical needs associated with fish speciation for food authenticity, the prevalent methods used in testing laboratories within the UK and European Union, as well as provide a summary of the scope and limitations of these methodologies. 

For further information and to watch the e-seminar go to the e-Semimars tab of the Training page.

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An introduction to DNA melting curve analysis

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This e-seminar, entitled “An introduction to DNA melting curve analysis”, describes the principles behind, as well as best practice guidelines for the application of the post-PCR analytical method of DNA melting curve analysis. The information presented will provide the viewer with a general introduction to PCR-based DNA melting analysis as a method for food authenticity testing, and provide guidance on how to design, implement and analyse PCR DNA melting assay data. Topics covered will include the principles underpinning DNA melting analysis, designing PCR DNA melting assays, examples of PCR instruments compatible with DNA melting analysis, and guidance on troubleshooting. Those who should consider viewing this e-seminar include individuals currently working within the foods molecular testing area, particularly representatives from UK Official Control Laboratories, industry and members of organisations associated with the UK official control network.

View e-seminar here.

The production of this e-seminar was funded by Defra, FSA, FSS and BEIS under the Joint Knowledge Transfer Framework for Food Standards and Food Safety Analysis.

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