Scientific and technological objectives
| 1. Development of analytical methodologies for innovation in the determination of xenobiotics in foods which there are maximum levels permitted for under current legislation or are expected to set maximum in the near future. |
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Determination of persistent organic compounds DDTs, PCBs, PCDD/Fs, PBDEs in fatty foods of animal origin. |
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Speciation and Bioavailability of trace elements. |
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Identification of pollutants of agricultural origin commonly used as pesticides in fruits. |
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Determination of residues of macrolide antibiotics in milk and dairy products associated with the treatment of livestock. |
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Determination of acrylamide produced during food processing plant. |
| 2. Development of new analytical methodologies for the determination of amino acids, peptides and proteins in food. |
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Enantiomeric analysis of chiral amino acids in food. |
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Characterization of active peptides in food and study of their binding to metals. |
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Identification of proteins whose levels permitted in food are regulated by law and which are potential allergens. |
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Characterization of specific glycoproteins that constitute of the matrix of biofilms. |
Social Renown
Achieving the objectives described above may be of interest to:
1. The Administration, which provided very useful tools for regulatory compliance relating to the routine control of quality and food safety and resolve food crisis.
2. The business, which may have quick and effective tools to characterize the food produced or processed.
3. The scientific world, which aim to provide new methods for processing samples (solid-phase matrix dispersion-SPMD, employment molecularly imprinted polymers as a support for solid phase extraction-MISP, etc. ..) and instrumental techniques (GCxGC-QMS, HPLC-MS/MS (ITD), CE-MS, etc. ..), is of great potential usefulness in the field of metalomics, proteomics, chiral separations, and high molecular weight contaminants, which involve new and more effective strategies for the identification of these compounds in analytical laboratories.
4. The general society, the main beneficiary of this program because of its contribution to solving one of the most concerning problems for the general public: to eat healthier, more nutritious and safer foods.
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