(77f) Physical and Chemical Characterization of Foods

Accurate and precise analytical measurements are needed to assure and communicate the safety, nutrition and quality of food products to consumers and regulatory agencies around the world. Physical and chemical characterization of foods provides unique challenges and opportunities because of complexity and wide variety of matrices involved. As more compounds are studied and eventually confirmed as being nutritionally beneficial or detrimental, new analytical methods are required to measure them, sometimes at extremely low levels. In the post 9-11 world, rapid, accurate analytical techniques are essential for ameliorating threats to the local and global food supply. Beyond this traditional role, measurement science can also be a key enabler for innovation. Skilled analysts have been historical partners in scientific discovery and technological breakthrough. The quantitation of macro and trace nutrients, as well as the understanding of their physiological interactions, have led to improved nutrition across the planet and have provided significant opportunities for new product development. Additionally, measurement science can be leveraged beyond compositional analysis to better understand the chemical and physical basis for the functionality of food ingredients and components. Rheology, thermal analysis, food structure and NMR techniques are widely used and adapted to food matrices to drive innovation. The promise of in-line analysis for real-time process control relies in no small way on clever chemists and engineers. In these ways, analytical science becomes a key enabler, driving innovation in the food industry to provide optimized nutrition, enhanced convenience, impeccable freshness, and superb taste. This talk will provide several examples of challenges and opportunities in physical and chemical characterization of foods.