At Bia Analytical, we specialise in providing leading laboratory based and portable food authenticity testing services using specialised food fraud and substitution analysis technology. In our launch stage, our focus is on detecting food fraud in herbs and spices using spectroscopy and chemometrics technologies.
Spectroscopy is used to gather sample data or ‘fingerprints’; chemometrics is is used to compare that data to a model. We can then interpret authenticity from the model output. We add value in the development of leading chemometric modelling. We use spectroscopy in conjunction with chemometrics to analyse food ingredients samples in the fight against food fraud with non-targeted analysis.
Spectroscopy is used to measure a samples interaction with light. This is either done in our laboratory at the Institute for Global Food Security (IGFS) at Queen’s University Belfast or using our portable testing solution. Spectroscopy is a useful analytical platform for food screening because it is quick and non-destructive.
Chemometrics is used to compare and analyse the spectral fingerprint. We use chemometrics to make sense of the spectral fingerprints produced by the spectrometer. In lab-based testing, we interpret the data that comes out from the chemometric model and decide if it is an authentic or adulterated sample. In the portable solution the software will automatically interpret the results and give an “authentic” or “suspicious” answer so no need for you to interpret yourself.
Our modelling uses various techniques for pre-processing data and algorithm generation that have been developed over many years. We build our models and perform method validation to ensure the methods work. The portable food adulteration testing technology we use is validated fit for purpose and is supported by our higher specification lab-based food testing services. Bia Analytical’s facilities are housed within the IGFS at Queen’s University Belfast.
Spectroscopy can be used to detect food fraud in edible and feed oils, soya bean meal, rice and herbs and spices using non-targeted analysis.
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