New Webinar Series on Food Safety and Quality

Agilent Technologies Inc have announced it will sponsor a series of free educational programs on food safety and quality. In four online events, industry experts Jack Cappozzo, Dr Philipp Hess, Dr Thomas Glauner, and Dr Susan Ebler will share important data from recent studies using Agilent’s LC, LC/MS and ICP-MS technologies for food screening and analysis.

The webinars will cover a range of topics: profiling/origin identification of olive oils, metabolic studies of marine biotoxins in shellfish, screening for veterinary drugs, and profiling trace metals in wine.

The webinars will take place at 9 a.m. and again at 1 p.m. EDT on March 12, April 9, May 30 and Oct. 8. Each will also be made available for on-demand replay.

“Today, global food and agriculture industries face increasing demands for faster, more sensitive analytical testing solutions for food authenticity, quality and safety,” said John Lee, Agilent’s Food Market Manager. “This webinar series will feature industry experts who are currently using our food testing and analysis technologies in a variety of important applications, and we invite all those who are interested in learning more to attend.”

“A hot topic in food testing right now is the adulteration of extra virgin olive oil (EVOO), which has become a major trend worldwide for producers who wish to maximise the commercial value of their counterfeit olive oil products,” said Jack Cappozzo, Director of Chemistry at the Institute for Food Safety and Health, and guest presenter of Agilent’s first webinar. “We have developed a non-targeted Q-TOF LC/MS method for analysis of olive oils that will predict whether oils will meet standardised international classifications for EVOO.”