Mass Spectrometry in Food Analysis: Principles and Applications - Hardcover

Hardcover

ISBN 10: 9811296235 ISBN 13: 9789811296239

Publisher: World Scientific Publishing, 2025

Synopsis

Food manufacturers, researchers and society in general are becoming very interested in the quality, integrity and safety of food products. Within this context, and considering the complexity of the food chain in a globalized world where many players are involved between the production and consumption of a food product, together with the possible ways of food contamination such as environmental, agrochemical and food manipulation (packaging) sources, fast and reliable analytical methodologies to guarantee food quality, integrity and safety are required. Mass spectrometry therefore plays a relevant role in this field to satisfy the demands of sensitivity and selectivity for the analysis of complex food samples. In this book, new advances in mass spectrometry techniques in food analysis, involving their hyphenation with chromatographic and related separation techniques, as well as relevant applications reporting the determination of polyphenols, pesticides, mycotoxins, lipids, and peptides among other compounds, will be addressed.

About this title

About the Authors

Ms. Nerea Núñez studied a Bachelor's Degree in Chemistry at the University of Barcelona. After that, in 2018, she started a Master's Degree in Analytical Chemistry at the University of Barcelona. She conducted her master's thesis in the CECEM (Chromatography, Capillary Electrophoresis, and Mass Spectrometry) research group, under the supervision of Dr Núñez, making his first immersion in the food authentication field. In 2019, she started his PhD thesis (under the supervision of Dr Núñez and Dr Saurina), in Fluorescence research group, focusing on the use of targeted and non-targeted methods for the characterization, classification, and authentication of coffees. In 2021, a part of her thesis was conducted at the University of Udine, under Professor Lucci's supervision. She has published several scientific articles and book chapters on food analysis.

Dr Paolo Lucci attained his PhD in 2008 at SAIFET department of the Polytechnic University of Marche (Italy). Starting from February 2009, he joined the NASCENT European Project as an experienced researcher (Marie Curie Postdoc) at POLYIntell SAS (France) and then in 2010 the Department of Analytical Chemistry of the University of Barcelona (Spain) as experienced researcher (Marie Curie Postdoc) within the Carbosorb European Project. In April 2011, he joined the School of Sciences of the Pontificia Universidad Javeriana (Colombia) where he was named Head of the Research Group of "Foods, Nutrition and Health" in 2012 and then Head of the Department of Nutrition and Biochemistry in 2014. Currently, he is Associate Professor in Food Chemistry at the Department of Agricultural, Food and Environmental Sciences, Polytechnic University of Marche (Italy). His major research areas involve the characterization of foods, animal and plant matrices, also dealing with the prevention of food frauds, as well as the development and validation of analytical methods for the analysis of common and emerging foods contaminants.

Dr Oscar Núñez studied chemistry at the University of Barcelona where he also received his PhD in 2004. He worked as visiting researcher for half a year in the development of on-line pre-concentration methods using micellar electrokinetic chromatography (MEKC) at the University of Hyogo (Japan) in collaboration with Professor Terabe (father of MEKC technique). Starting in October 2005, he joined the Kyoto Institute of Technology (Japan) as a two-year post-doc researcher working with Professor Tanaka developing monolithic silica capillary columns under a fellowship from the Japan Society for the Promotion of Science. In November 2007 he joined the University of Barcelona again, and since June 2021, he is a Full Professor at the Section of Analytical Chemistry (Department of Chemical Engineering and Analytical Chemistry, University of Barcelona). He has more than 170 scientific papers and book chapters to his name, and he is editor of 9 books on LC-MS/MS, sample preparation techniques in food analysis, capillary electrophoresis, food authentication, etc. He has extensive experience in the development of liquid chromatography methods coupled to low- and high-resolution mass spectrometry, as well as sample treatment procedures, for food analysis. His major research areas nowadays involve the characterization, classification and authentication of food and natural products, as well as the prevention of food frauds.

Edition details

• Publisher: World Scientific Publishing
• Publication date: 2025
• Language: English
• ISBN 10: 9811296235
• ISBN 13: 9789811296239
• Binding: Hardcover
• Number of pages: 376
• Editor: Núñez Nerea, Lucci Paolo, Núñez Oscar