Technology

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 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

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

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.

Setting new standards

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.

Ambient Mass Spectrometry

Ambient Mass Spectrometry (‘AMS’) not only can identify the species of meat, but it can also identify the breed, where the meat was produced, whether or not it is organic, and its maturation and even eating quality. All of these parameters contained in a single test truly represent a ground-breaking advance. 

Another considerable advantage of the AMS approach is the inclusion of a laser system eliminating the need for sample preparation and thus can deliver test results within minutes.