SPIFAN Stakeholder Panel (September 23, 2017)
Institute structure
BOARD OF DIRECTOR
Laboratories
Functional Departments
Centers
Accou ntin g and finance
Heavy metals & minerals
Service center for science and technology
Microbiology
Planning and International cooperation
Staff
Chemical residues in food production and feeding
Management and Equipment
Food quality, additives and food processing
25%
Personnel administration
33%
Toxicology and allergen
Quality management
42%
Gene modification and irradiation of food
Imported food state control Scientific training and Directing
Food research
Master or higher education Bachelor 's degree
Establishing standard substances & reference substances
National Institute for Food Control
5
Equipment
• LC-MS/MS • GC-MS/MS • HPLC • IC • GC-FID/ECD • UV-VIS
• LC-ICP-MS • ICP-OES
• AAS • DMA • ELISA • Real-time PCR…
National Institute for Food Control
6
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