Programmes of work in this area: Choice
- Consumer choice and standards - L01 (3)
- Food additives - Research - A01 (28)
- Food authenticity - Research
- Q01 (25)
Nitrogen factors for turkey meat
Development and validation of methodology for the confirmation of the origin of wild and farmed salmon and other fish
Real time analysis of PCR - based DNA methods for the limit of detection,sensitivity and specificity.
The identification of meat species in vegetarian foods by QRT-PCR
Development of an assay for the quantitative determination of the white fish content of commercial products.
Application of a chip-based capillary electrophoresis system to enable simple PCR detection of fish species
Verifying the authenticity of organically grown crops using stable nitrogen isotope analysis.
Validation of a qualitative and quantitative method to determine non-cocoa butter vegetable fats in chocolate
Adaptation of DNA analysis techniques for the identification of illegally imported bushmeat for use on the Agilent 2100 bioanalyser
Verification of "Organic Meat production" by detection of permitted and not-permitted uses of veterinary medicines.
Validation of a DNA-based method for the determination of hazelnut oil in olive oil
Final optimisation and evaluation of DNA based methods for the authentication and quantification of meat species
The development of methods to determine the geographical origin of poultry
Applications of methods to authenticate speciality vinegars
An Investigation Into The Use Of PCR-RFLP Profiling For The Identification Of Fruit Species In Fruit Juices.
Measurement of Animal Based Ingredients (Milk, Egg and Crustaceans) in composite imported foods
Development of a method to detect gelatine in vegetarian products.
Transfer of the real-time PCR method to detect and quantify common wheat adulteration of pasta to the Agilent 2100 Bioanalyzer capillary electrophoresis system
Evaluation of DNA based methods for fruit juice authenticity using labon-a-chip capillary electrophoresis endpoint detection
Determining the milk content of milk-based food products
Metabolomic approach to the identification of robust markers for the detection of mechanically separated meat (MSM) in meat products.
A proteomic approach to the determination of meat species within a mixed meat product
Extending the Fish Species Lab-on-a-Chip Capillary Electrophoresis PCR-RFLP Database
The development and validation of DNA marker methods for the verification of meat from wild boar
Identification of species in processed and composite fish and seafoodproducts using DNA-based techniques
- Food authenticity - Surveys - Q02 (3)
- Research, surveillance and monitoring - Scotland (S01, S04, S14) - S14 (1)
- Safety Assessment of Genetically Modified Foods - G02 (6)
- Safety of novel foods - G01 (7)
- Social Science Research - Labelling - X06 (12)
- The safety assessment of novel and GM foods - G03 (11)