Shimadzu has released two Fourier Transform Infrared (FTIR) spectrophotometers to respond to the increasing demand of small lab spaces and ease of use.
From refrigerators and freezers to freeze dryers a lab can be a cold place. Especially in winter. While you wait for your samples to warm up read our research round-up.
The New South Wales (NSW) Food Authority has clamped down on food safety and hygiene offences in the noodle manufacturing sector by fining three Sydney businesses.
EU labs were mostly able to determine correct fipronil content in eggs but one lab which analysed hundreds of samples since July performed so badly it could have resulted in false positive results.
KW Plastics is expanding the use of PCR (postconsumer resin) to many rigid packaging applications where FDA (Food and Drug Administration) food contact is required, following a new regulatory accomplishment.
The Institute of Food Science & Technology (IFST) has launched what will become a series of Food Science Fact Sheets providing information on food science topics.
‘Doing what you have always done is the enemy of progress’
‘A recent undercover report in the press did more than uncover low standards of food safety at a major UK food manufacturer – it also highlighted the importance of organisations having the relevant electronic systems in place to prevent issues arising...
More than half of fresh shop-bought UK-produced chickens tested positive for Campylobacter, according to 2016/17 results from the Food Standards Agency (FSA).
Determining low concentration levels of sulphites in foods such as garlic was the most challenging investigation last year due to interferences, according to the Government Chemist Annual Review.
