Last 3-4 June 2019 was celebrated in Oslo (Norway) the symposium called “SPEEDING TOWARDS –OMICS, Chemical and Microbiological Food Analyses”, arranged by AOAC Europe and NMKL – NordVal International. Scientists, technicians and companies have discussed during this symposium about emerging technologies and techniques with emphasis on recent advances and applications in food analyses, as the different aspects of use, validation and application of “–omics” related to food (genomics, proteomics, transcriptomic, metabolomics), new rapid methods, hand-held instrumentation and digitalization of the analytical.

Sandra Salleres, BIOLAN´s Product Development Manager, made a presentation about the “Use of portable biosensor devices to assist in food safety decisions earlier in the supply chain”, highlighting BIOLAN technology as an accurate, fast, easy and cost-effective solution for the food industries. Moreover, BIOLAN had the opportunity of showing its last products during this event thanks an own stand.

AOAC Europe is a section of AOAC INTERNATIONAL, Association of Official Analytical Chemists, established in 1989 and includes AOAC members from the European countries and countries around the Mediterranean Sea. The aim of the section is to promote and support the purpose and objectives of AOAC INTERNATIONAL, which are to conduct method validation and quality measurement in the analytical sciences. When analytical needs arise within a community or industry, AOAC INTERNATIONAL is a forum for finding appropriate science-based solutions through the development of microbiological and chemical standards. AOAC standards are used globally to promote trade and to facilitate public health and safety.

NMKL, Nordic Committee on Food Analysis, is a network for chemists, microbiologists and sensory analysts working in food laboratories (private and governmental), food industry, research institutions and in food control authorities. NMKL defines and collaboratively validates analytical methods as well as elaborates guidelines on quality assurance, thus enabling the highest quality of sampling, analysis and data analysis of foods.