Thursday 7 June 2018

A review on the application of chromatographic methods, coupled to chemometrics, for food authentication

Food Control, 93, 165-182, 2018

The increase of food adulteration, inducing losing a large amount of money as well as of the confidence of consumers, has become an urgent issue for producers, researchers, governments and consumers. Chromatographic methods, in combination with chemometrics, are usually developed and applied throughout the food chain to verify the nature or origin of food, with both targeted (metabolomics) and non-targeted (profiling) approaches. Their operation, together with their advantages and drawbacks, will be discussed in this review to show strategies to solve food authentication issues.

Friday 1 June 2018


II RISEGAL meeting

1st June 2018
10:00 a.m.
Arrival to IIM-CSIC, tea and coffee
10:30 a.m.
Dr. Marta López Cabo
Senior Scientist IIM-CSIC. Coordinator of RISEGAL
Galician Net for the Identification of Emerging Risks in Food Safety (RISEGAL)
10:40 a.m.
Dr. Santiago Pascual del Hierro
Senior Scientist IIM-CSIC
Risk assessment of parasites in fishery products
11:00 a.m.
Dr. Jesús L. Romalde
Professor of Microbiology. University of Santiago de Compostela
Enteric viruses as emerging risks in food safety
11:20 a.m.
Dr. Jesús Simal Gándara
Head of the Department of Analytical Chemistry and Food Science. University of Vigo
The Agro-Environmental and Food Research Group: research lines and a case for residual reference values in food
11:40 a.m.
Dra. Caroline Merten
Member of the Scientific Committee & Emerging Risks Unit (SCER), European Food Safety Authority (EFSA)
EFSA Emerging Risks Activities
12:40 p.m.
Questions and discussion
13:30 p.m.

Conference venue: Instituto de Investigacións Mariñas (IIM-CSIC). Eduardo Cabello, 6, 36208, Vigo (Spain)