A new safe DNA electrophoresis to test for food production problems, such as horsemeat in burgers and food borne pathogens, is just one of the innovations which will be shared at Lab Innovations taking place at the NEC, Birmingham on 6 & 7 November 2013.
Lab Innovations is the UK’s only event dedicated to laboratory equipment, technology and services. The new DNA test will be presented within a special theatre dedicated to the latest tests and technologies available to food and drink manufacturers which Campden BRI is running as part of the show.
Another session, ‘Advanced automated QC analysis in gelatin’, will explore how the quality of this important base ingredient in many food and pharmaceutical products can be more effectively monitored.
Many strains of E.coli are difficult to detect by traditional methods, and outbreaks are becoming more frequent, evidenced by the recent outbreak of E.coli 0104 in Germany which resulted in around 4000 cases with unusually high morbidity and mortality. To help combat this critical issue, a talk will outline how a new immunomagnetic separation may aid with the detection of Non-0157 STEC E.coli.
The final session on the first day of the show will be on the PeCOD® method, a rapid ten minute test for analysing chemical oxygen demand (COD). This will show how the technique is being used to determine water quality in both influx water and waste streams in the soft drinks industry.
Visitors attending the event on the second day can hear a talk on colour measurement, the importance of its accuracy in the food and drink industry and the various colour scales currently in use. This will include a new approach to colour assessment which could help manufacturers save time and reduce product waste.
There will be a demonstration of a real-time, PCR automated solution for food pathogen testing.
Campden BRI, which is the UK’s largest independent food and drink research body, will also carry out its own practical workshops and demonstrations, including a wine tasting workshop where attendees can learn what influences our sense of taste.
Dr Leighton Jones, Head of Corporate Communications at Campden BRI says, “We have worked hard to put together a programme which everyone in the food and drink sector can benefit from and enjoy.
“Whether lab professionals are looking to improve product quality, monitor processes, environmental performance or maintain food hygiene, these talks will equip visitors with the very latest practical information and insights which they can immediately implement in their businesses.”
Alongside the Campden BRI programme, Lab Innovations will feature over 90 exhibitors, a UKAS Contract Lab pavilion, as well as a full conference programme involving renowned speakers and sessions organised by the Royal Society of Chemistry.
“The support and involvement we’ve received from prestigious organisations such as Campden BRI vividly illustrates the important role the show is playing in the UK market. With so much tremendous content, Lab Innovations 2013 will undoubtedly be the place to be to network, gain knowledge and improve lab operations,” says Jake Morrison, Lab Innovations Event Manager.
For more information please visit www.easyFairs.com/LABINNOVATIONS or to find out about exhibiting, contact Richard Thompson on +44 (0)20 8843 8822 or Richard.Thompson@easyFairs.com or Chris Jones on +44 (0)20 8843 8829 or Chris.Jones@easyFairs.com.
