Transforming Food Science and Agriculture With Analytical Chemistry
ply chains and geopolitical challenges.1 One of the ways to combat such problems is to improve the efficiency of agricultural crops, ensure food quality remains high and prevent unwanted spoilage or loss due to contamination.
The analytical sciences offer a powerful suite of tools to address many of the challenges around the food we eat. From the development of ‘smart agriculture’ tools to improve crop yields and health, to optimizing farming practices and developing highly sensitive detection methods for trace contaminant identification and quantification, analytical chemistry is now a staple tool in the food science and agricultural industries.2
Analytical chemistry is so valuable for food science and agriculture is because of its ability to identify and quantify the chemical composition of food products. While this is far from a trivial task, as even relatively simple vegetables contain many different families of chemical species, the wealth of highly sensitive analytical chemistry methods available mean there are now suites of tools that can be used to profile the nutritional content of food and identify any unwanted contaminants.3
Standard analytical methods in food science include mass spectrometry and its hyphenated variants, including liquid and gas chromatography mass spectrometry (LC-MS/GC-MS) and spectroscopies such as infrared and Raman spectroscopy. Spectroscopic methods are particularly valuable in food processing applications as they can be more easily integrated into process analytical technologies for online process monitoring and provide live feedback and control in processing plants.4
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