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News Release from: Thermo Fisher Scientific | Subject: Univ Minnesota
Edited by the Processingtalk Editorial
Team on 21 March 2006
Online analytical instrumentation
research project
Thermo Electron has engaged the University of Minnesota in a food science research project, whose two-year project is to focus on emerging food process analytical technology trends
Thermo Electron Corporation, an industry leading producer of analytical laboratory and process instrumentation, has engaged the Department of Food Science and Nutrition at the University of Minnesota in a two-year research project to investigate factors that control food safety and quality The principal investigators for the project, Dr Ted Labuza and Dr Lloyd Metzger, are scientists focused in the area of food chemistry
This article was originally published on Processingtalk on 11 Aug 2008 at 8.00am (UK)
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The objective of the project is to investigate laboratory techniques and technologies which are used to analyse food by periodic sampling, and determine how they can be developed into on-line process instruments.
Dr Ted Labuza, the Morse Alumni Distinguished Teaching Professor of Food Science and Nutrition at the University of Minnesota stated, "This is the first alliance between the analytical instrument industry and a university food science and nutrition department, with the intent to integrate analytical systems into process control for food quality and safety.
There is considerable interest in process analytical technology for the pharmaceutical industry, but this is a pioneering effort for the food industry".
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On-line process analysis will increase the quality, efficiency, safety and security of production.
Food characteristics that could be measured would include quality aspects such as moisture, colour and fat, or the presence of contaminants such as aflatoxin.
Dr Ling Lee, a post-doctoral fellow in food science at the University of Minnesota, who received her PhD in Chemical Engineering at Minnesota, will be the primary researcher developing the testing procedures.
Dr Metzger, who is also the director of the MN-SD Dairy Foods Research Centre, offered his view of the project: "There is a significant industrial need for on-line analysis techniques that accurately reflect the safety, quality or processing history of foods and I look forward to working with Thermo to determine how fluorescence spectroscopy can fill this need".
Dr Michael Jost, president of Thermo Weighing and Inspection, and a University of Minnesota alumnus added, "Minnesota is home to many of the largest food companies in the US including General Mills, Hormel, Land-O-Lakes and Schwans.
Because of the influence of these companies, the University of Minnesota has developed the expertise to undertake this research effort.
Thermo Electron is a diversified company focused in two areas, Lab and Life Sciences and Measurement and Control and there exists a notable difference between laboratory sample-type instruments and industrially-hardened at-line and on-line instruments.
This research effort with the university is designed to facilitate the transition of lab technology into production environments".
This research project is one of several initiatives undertaken by Thermo Electron to bring new process analytical techniques to market.
The company believes that working with the University of Minnesota and its distinguished faculty dedicated to food science is the best way to investigate this latest opportunity.
"The Weighing and Inspection business unit of Thermo has focused on the packaging area of food production, providing metal detectors, checkweighers, and contaminant inspection systems to the industry for many years," said Gerry Broski, Thermo Electron Market Manager.
"Our research, customer feedback, and the regulatory climate indicate that there is an opportunity for higher-level instrumentation to monitor production processes.".
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