AOAC-03 Preliminary Program

The introduction of HRMS in food analysis has been associated with the rapid development of various ambient techniques using various ionization sources. Direct Analysis in Real Time (DART) is becoming one of the techniques most widely used. Hajšlová will explain that by omitting the separation step, rapid screening strategies are being developed to detect suspect samples for follow-up examination. Finally, one of the most recent HRMS-based strategies developed in food analysis is metabolomics fingerprinting and profiling. Metabolomics, a comprehensive analysis of the metabolome, focuses on the broadest possible range of small molecules (<1200 Da) without a particular bias to specific groups of metabolites. This technology indeed represents a challenging tool in food authentication. Using multivariate statistics analysis may help to identify specific (bio)markers used for rapid laboratory control. For those attending the 130th AOAC Annual Meeting and Exposition, you do not want to miss this year’s Wiley Award Address. For more information about the 2016 Annual Meeting, contact meetings@aoac.org.

About Jana Hajšlová Jana Hajšlová is an expert in food chemistry and analysis with over 35 years of experience. Since 2010, she has headed the Department of Food Chemistry and Analysis at the Institute of Chemical Technology (ICT) in Prague, Czech Republic. Her work focuses on analysis of food and natural products, chemical food safety, separation methods in organic trace analysis, analysis of biologically active compounds in biotic matrices, and advanced food analysis. She began her career at ICT first as a research chemist (1979–1986), then as associate professor (1990–1996), and professor (1997–2010). Hajšlová served as president of the AOAC Central European Section from 1996-1999. In addition to the 2016 Harvey W. Wiley Award, she received an AOAC Study Director of the Year award in 2013 for the study, “Determination of Polycyclic Aromatic Hydrocarbons (PAHs) in Seafood Using Gas Chromatography-Mass Spectrometry.” The method ( 2014.08 ) was awarded Method of the Year in 2014. Hajšlová is a member of the scientific board for the Institute of Life Sciences (ILSI); scientific board for the Academy of Science of the Czech Republic (2014–present); international editorial board of the journal Food Additives and Contaminants; Member States Steering Group for a “European Human Biomonitoring Initiative” (2015–present); expert group for networking of European Union (EU) research with global partners (2014-present); COST (European Cooperation in Science and Technology), Committee for Agricultural Sciences/Agricultural Technology (2015– present); Phytosanitary and Environmental

Board assisting RASFF in Czech Republic (current); and Scientific Committee on Food, Czech Republic (current). She has served on several European Union (EU) committees (Advisory Group on Food Quality and Safety for the EU 6th Framework Program, 2006-2007; Scientific Committee on Emerging and Newly Identified Health Risks, 2007-2008; national delegate for the EU 7th Framework Research Program Committee for Food, Agriculture and Fisheries, Biotechnology, 2008-2013; Societal Challenge 2: Food Security, Sustainable Agriculture and Forestry, Marine, Maritime and Inland Water Research and the Bioeconomy (2014-present). She served as the World Health Organization’s (WHO) national contact point for Global Environmental Monitoring Program (1992–1997). She has served on the boards of the Czech Institute for Accreditation, Czech Chemical Society, and Czech Society for Chemistry and Toxicology of the Environment. In 2005, Hajšlová received the ICT Rector award for excellence in research in the area of food chemistry and analysis. The following year, she was a recipient of the Czech Minister of Education award for outstanding scientific service in the implementation of novel analytical strategies in chemical food safety control. She has published about 260 research papers on organic contaminants and chemical food safety. Hajšlová earned a Master’s degree in milk and fats technology from ICT in 1975 and a Ph.D. in food chemistry and technology from ICT in 1979.

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September 18–21, 2016

Sheraton Hotel, Dallas, Texas