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September 18–21, 2016
Sheraton Hotel, Dallas, Texas
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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.