Food, organic research development

The new quality concept was developed in cooperation with other research members of the international research association Organic Food Quality and Health (FQH, for projects and partners see www.organicfqhresearch.org). The research association was established to promote research into the health effects of good quality organic food and to develop parameters for quality assessment. The research members distinguish four lines of research ... 

There is yet much to be done in establishing standards and objective methods in which one may have complete confidence. The frozen fruit and vegetable industry has developed rather rapidly during the past 20 years and it is now time for individuals and organizations responsible for the conduct of frozen food research to concentrate... 

In this chapter, the main analytical techniques and the methods currently employed in industrial and research laboratories for the analysis of important classes of additives are reviewed. The use of both gas chromatographic and liquid chromatographic methods coupled with mass spectrometry features prominently. Such methodology enables the sensitive and specific detection of many types of organic additives in polymeric materials to parts per billion (jig/kg) levels. Much of the development of these methods has been undertaken as part of research into the migration or extraction of species from food-contact and medical materials [5-7], This chapter also includes some discussion on the analysis of residual monomers and solvents. 

Wyss G (2005). Assessing the risk from mycotoxins for the organic food chain results from Organic HACCP-project and other research . In, Hovi M, Walkenhorst M and Padel S, Systems development Quality and Safety. University of Wales, Aberystwyth, UK, 133-136. 

Thanks are due to Michiel Makkee, who developed the combi-mannitol process in the 1980s at the Delft University of Technology, as well as to Rob Schoevaart, Ar-jan Siebum and Arjan van Wijk for their recent research efforts on other cascade conversions at Leiden University, as part of the IBOS Programme (Integration of Biosynthesis and Organic Synthesis) of Advanced Chemical Technologies for Sustainability (ACTS) with industrial support from Friesland Foods and DSM. 

---