MAY 18, 2017 06:00 AM PDT

WEBINAR: Allergen Detection and Authenticity Testing of Food Using Targeted Proteomics and MRM³

SPONSORED BY: SCIEX
C.E. CREDITS: P.A.C.E. CE | Florida CE
Speakers
  • University Stuttgart ,Analytical Food Chemistry, Stuttgart, Germany
    Biography
      Jens Brockmeyer studied Food Chemistry at the University of Muenster, Germany and received his PhD in the field of protein biochemistry, molecular microbiology and molecular biology of EHEC in 2009. He was independent research group leader in Food Proteomics and Allergenomics at the Institute of Food Chemistry in Muenster and visiting Postdoctoral Research Fellow at the Manchester Institute of Biotechnology, Manchester UK. Since 2016 he is Full Professor for Analytical Food Chemistry at the University of Stuttgart. The major focus of his group is the development of novel analytical approaches for the characterization and detection of food allergens and the authenticity of food.

    Abstract:

    DATE: May 18th, 2017
    TIME: 6:00AM PDT 2:00PM UK 3:00PM CET

    Safety and authenticity of food are major global issues. With an estimated 150 million allergic consumers worldwide and approximately 17 million food allergens in the EU, contamination of food with allergens is one of the most urgent problems concerning food safety. Current analytical approaches such as PCR and ELISA carry significant limitations concerning specificity and sensitivity. In recent years, mass spectrometry-based targeted proteomics has evolved into a promising alternative to overcome these shortcomings. This technique can also be applied to efficiently authenticate food.

    In this talk, strategies to identify valid marker peptides for allergen detection and authenticity testing are discussed. In addition, the use of MRM3 to obtain optimal sensitivity and specificity in different food matrices is presented.

    Learning Objectives:

    • Strategies to identify valid marker peptides for allergen detection and authenticity testing 
    • Use of MRM3 to obtain optimal sensitivity and specificity in different food matrices 

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