Course: Identifying Food Fraud

Watch a short video recap of the content covered in this course.

In this video, Dr Simon Kelly presents an introduction to isotope ratio mass spectrometry; the differences in isotope abundances found in nature; and how this leads to an approach for …

Honey is a relatively expensive food commodity. It consists mainly of the carbohydrates glucose and fructose in approximately equal amounts, with a total carbohydrate content of around 80g per 100g. …

Read more on the development of low-field NMR spectroscopy for authenticating meat in a recent open access journal paper by Will Jakes and colleagues. Follow this link to the Science …

This video introduces “benchtop” NMR spectroscopy, a new approach for harnessing the power of NMR at a much lower cost, with robust low-maintenance instruments suitable for industrial settings. Learn how …

This video introduces the concepts behind Nuclear Magnetic Resonance spectroscopy, a high end analytical technique favoured by chemists due to the detailed information it provides on molecular structure and composition.

About orange juice fraud Orange juice is a high-value commodity, traded and consumed worldwide on a huge scale – consumption exceeds 10 Litres per person annually in many countries. As …

To learn more about the analysis of edible oils, read the open access journal article by Parker et al. In this paper, the detailed information contained in FTIR spectra is …

This video shows how FTIR can be used to analyse a solid sample – coffee beans – to glean detailed information on a range of chemical components present in ground …

To browse some more FTIR spectra of foods and ingredients, visit the FTIR library at the Institute of Food Research. This resource shows the wide range of sample types – …

This video introduces mid-infrared spectral region, and an instrument found in labs across the world – the Fourier Transform Infrared Spectrometer.

Infrared spectrometers Infrared spectrometers can broadly be divided into two types: dispersive and Fourier transform instruments. Although it is possible to configure each type of instrument to work across both …

In this video, Kate introduces the analytical technique of near-infrared spectroscopy.

Infrared spectroscopy of food samples is generally carried out using one of two wavelength ranges: the near-infrared (NIR) or the mid-infrared (MIR). The visible and infrared parts of the electromagnetic …

Watch this introduction to the course which gives an overview of food fraud from ancient to modern times, and highlights some of the challenges facing analytical chemists in the ongoing …