Analytical instruments are fundamental to modern food science, offering unparalleled precision and versatility in analyzing food components. One key application is the detection of contaminants and additives. For instance, instruments like High-Performance Liquid Chromatography (HPLC) can precisely identify pesticide residues in fruits and vegetables, ensuring they are within safe limits for consumption. Get ready to embark on this journey to understand the crucial role of analytical instruments in food science, effective ways of handling these instruments and troubleshoot the problems that can arise during the analysis. In this week’s episode, we chatted with an expert in a wide range of analytical instruments for food and chemical analysis, Joseph Pelle – A postgraduate in food science who has worked in an analytical teaching laboratory and as a senior instrumental technical officer in the university sector for 17 years. He is currently working as Senior Instrumental Officer in HMSTrust Laboratory. Tune in to learn more about his tips on handling various analytical instruments like HPLC, ultra high-performance liquid chromatography (UHPLC), LCMS (Liquid chromatography–mass spectrometry) etc., to young researchers based on his expertise and guidance on how to minimize problem recurrence while carrying out the analysis using these instruments.

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