Quality Control and Food Safety

Innovative Analytical Methodologies Control
of Quality and Food Safety

Disclosure / News

 

NEWS RELEASE:

 

Title article: A natural product eliminates two of food carcinogens

Participants: Dr. Francisco José Morales

A team of researchers from the Consejo Superior de Investigaciones Científicas (CSIC) has patented a product that reduces by 80% the formation of acrylamide in some foods and 98% of hydroxymethylfurfural, two potentially carcinogenic compounds

 

CSIC website: Released May 18, 2011

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La Razón website: Released May 18, 2011

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Cadena Ser website: Released May 18, 2011

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ABC website: Released May 18, 2011

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Telecinco News website: Released May 18, 2011

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Title article: How to get healthier and healthier

Participants: ANALISYC-II consortium

Since the program began in January 2010, have addressed issues related to safety and quality of food, constituting two distinct blocks, with a common bond, such as getting healthier foods

 

Madri+d website: Released March 21, 2011

(Article access)

 


Title article: New markers of adulteration in olive oils

Participants: Department of Analytical Chemistry, Faculty of Chemistry, University of Alcalá de Henares (UAH)

A research group at the University of Alcalá, develops an analytical procedure by capillary electrophoresis that allows suggest a betaine as a marker of adulteration in olive oils with seed oils.

 

Madri+d website: Released March 7, 2011

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Universia news website: Released March 21, 2011

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Blog Alimentarnos.com

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Press review for professionals. Daily news on olive oil: Released March 11, 2011

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Olivet Blog World: Released March 8, 2011

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SYNC: Information Services and Science News: Released March 7, 2011

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General Foundation of the University of Alcalá

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Title article: Patented one preceding the detection of adulteration in olive oils

Participants: Department of Analytical Chemistry, Faculty of Chemistry, University of Alcalá de Henares (UAH)

The current legislation expressly forbids the mixture of olive oil with seed or other oil or grease. Hence the importance of developing simple and inexpensive analytical strategies for determining possible adulteration

 

Cataluña Vanguardista website: Released March 7, 2011

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Title article: UAH scientists designed a system to detect adulteration in olive oil

Participants: Department of Analytical Chemistry, Faculty of Chemistry, University of Alcalá de Henares (UAH)

The most common method of adulteration is mixing the olive oil with sunflower and soybean oils, much cheaper.

 

Infaoliva news website: Released March 8, 2011

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Local portal: Released March 21, 2011

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Title article: Adsorption of heavy metals in nanostructured silica

Participants: Laboratory of Electrochemistry and URJC Separation Techniques - Department of Inorganic and Analytical

 

Website Madri+d: Released June 21, 2010

(Article access)

 

Sync: News and Information Service scientific: Released June 22, 2010

(Article access)

 

AECC: Spanish Association of Scientific Communication.

madridiario.es

infoambiental.es

 

 

 

UNED CHANNEL:

Radio program broadcast on May 18, 2010

Science Magazine: Analisyc Program-II.

 

Participants:

Pilar Fernández Hernando (UNED)
María José González Carlos (CSIC)
Yolanda Madrid Albarrán (UCM)
María Luisa Marina Alegre (UAH)

Synopsis:
Analisyc-II is a program consisting of several working groups that seeks to develop new methods of analysis for a fast and reliable control of the adequacy and quality of food from the place of production until they reach the consumer. UNED involved in this project along with three other universities in the Community of Madrid.
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