5th newsletter

Welcome to the ISO-FOOD winter newsletter for 2017. This newsletter is published electronically. To receive news about ISO-FOOD please subscribe or go to our website where this newsletter is freely available. ISO-FOOD has been busy through the winter period and within this newsletter, we will be providing a brief review of some of the more important ISO-FOOD activities. We have also passed the half way point of our EU project but progress has been good and we remain committed to making the next thirty months just as successful as the first, and maybe more so. In the New Year we will sponsor three new postdoctoral fellows to work in the fields of compound specific isotope analysis, organic contaminates and metrology relating to food research. These new researchers will build and expand our existing knowledge base. We also held an exciting workshop on isotopic techniques in food characterization with world experts joining us to talk about the latest developments and the challenges that still remain. Since our last newsletter team ISO-FOOD has also continued to promote is work at important conferences including the first conference organised by the Journal of Food Chemistry and publish its research in quality journals. For full details read on.

ISO-FOOD at Magdalene College, Cambridge

ERA Chair ISO-FOOD at the 1st Food Chemistry conference

In October, Dr Heath represented ISO-FOOD at the First Food Chemistry Conference entitled “Shaping the Future of Food Quality, Health and Safety” held in Amsterdam. The conference was organised to celebrate the 40th anniversary of the Elsevier journal Food Chemistry. The conference was about shaping current and future challenges in food quality, food safety, and health aspects of the food chain. The conference bought together experts and researchers from academic and industry to listen to and engage in discussions concerning the latest scientific advances in food chemistry.


It also provided a perfect opportunity to promote the work of the ERA Chair and have constructive dialogue with leading experts in the field. Dr Heath presented part of ISO-FOOD’s work entitled “Bisphenol Migration from Honey Packaging” a collaborative effort between by Marjeta Česen, Maria Laimou-Geraniou, Urška Blaznik, Dimitra Lambropolou, Ester Heath and David Heath. Dr Heath was joined by Ana Jerše an early stage researcher in the department who also present her work on selenium uptake in crops. This conference was an ideal platform for presenting our early results since it is an international forum consisting of researchers, scientists, technologists and food industry experts. The conference was organized by the publisher Elsevier who also provided an excellent workshop on what it expects from those wishing to publish in this journal. On display were over 200 posters and 250 attendees attended the conference.

MASSTWIN 1st Group Training on Metrology in measurements of stable isotopes of light elements traceability, uncertainty and comparability (organized by JSI and FEM)

Accurate measurements are essential in the pursuit of scientific progress but as we all know obtaining accurate measurements as well as an accurate estimation of uncertainty is becoming the standard in analytical reporting. This is just as valid in stable isotope research where new applications and new analytical technologies have resulted in a change to the measurements and standards infrastructure needed to ensure data Integrity. Making accurate and precise measurements of stable isotopes is a challenge, since it’s not always possible to properly validate an analytical method given that lack of suitable certified reference materials and/or reference methods. Measurement uncertainty is also a subject that many analysts find daunting and one of the aims of this training event was to provide participants with the necessary knowledge to produce quality assured stable isotope ratio data based on metrological principles. The course was aimed at early stage researchers (doctoral and postdoctoral level) and application scientists from the EU networks involved in using isotopic methods in food characterisation although the methods discussed are applicable to analytical chemistry in general.


The event was organised to coincide with the ERA Chair ISO-FOOD’s workshop on “Isotopic Techniques in Food Characterization” (8th to 9th December) in order to allow participants to attend both training event and workshop. In total, forty-four participants attended representing nine different countries including Austria, Belgium, Czech Republic, France, Italy, Romania, Spain, Slovenia and the USA. Speakers included Dr Philip Dunn (LGC Ltd, UK) Dr Manfred Gröning (IAEA Environment Laboratories), Germany Prof Paula Iacumin (University of Parma, Italy), and Dr Claudia Zoani (ENEA, Italy). The participants ranged from doctoral students, researchers & professionals in service providing laboratories all of whom have an interest in isotopic techniques in food characterization.

ERA Chair ISO-FOOD Workshop on “Isotopic techniques in food characterization”8th – 9th December 2016 at Jožef Stefan Institute, Reactor centre, Podgorica, Slovenia.

We all know that the ability to measure slight differences in the ratios of stable isotope using isotope ratio mass spectrometry (IRMS) is a valuable diagnostic technique in food research. In many instances, it is the only available method for verifying authenticity and determining the origin of food and food additives. It is also proving a valuable tool for evaluating food adulteration (e.g., addition of exogenous sugars and water). Isotope ratios can even distinguish a specific farming regime, i.e., whether or not a food was produce either conventionally or organically. To date, isotopes have found many applications, for example, in the analysis of wine, spirits tea, fruit juices, honey, rice, coffee, bottled water, milk, olive oil, fruits and vegetables, flavourings and natural food additives. The application of isotopes has certainly come along way since the seventies but the science remains strong and continues to develop at a pace.


The overarching aim of our exploratory workshop was to stimulate knowledge exchange in the field of isotope ratio mass spectrometry (IRMS) and its application to food science. The workshop was designed to facilitate dialogue between the participants by giving an overview of the latest developments in the field including the state-of-the-art in current instrumentation, knowledge gaps and emerging topics, Identifying priority research efforts necessary to support the development of Isotopic techniques in food safety and traceability, highlighting key issues and new methodologies and applications. The target workshop audience was the general isotope community with the intent to bring together key figures from various backgrounds including public research institutes, universities, and the private sector who are devoted to advancing the boundaries of stable isotope techniques in relation to food research.


In total, the workshop attracted forty-six participants from nine different countries including Austria, Belgium, Czech Republic, France, Italy, Romania, Spain, Slovenia and the USA. Our two day workshop comprised of a series of plenary lectures along with oral and poster communications designed to create a platform for sharing of knowledge, experiences, good practices and strengthening existing and creating new networks among the participants as well as chance to plan follow-up collaborative work. The programme gave ample time for participants to contribute to discuss the topics at hand but also their own research problems.


The workshop was a great success thanks to all the enthusiasm of the organising committee, all of the workshop participants and, of course, to our excellent speakers.