In Our Food
Doing the Dishes
The control of microbes in food is a primary objective across the industry. Whether it be eliminating pathogens, reducing spoilage organisms or encouraging beneficial organisms to grow, an understanding of the microbiology of different food systems is imperative.
Photo: Campden BRI
Class of ‘64
The first (1964) graduates of the FDA Institute of Advanced Analytical Chemistry are pictured here, a joint venture of FDA and Georgetown University to keep FDA field and headquarters scientists abreast of developments in chemistry.
Photo: United States Food and Drug Administration
Have a Banana
Tannin bodies in ripe bananas. Material prepared using cell separation technique. Unripe bananas contain tannins in cells associated with the vascular strands, which are responsible for the astringency of banana flesh. During ripening, the tannins condense into bodies, which means they are no longer astringent.
Photo: Mary Parker, Institute of Food Research, UK
Old Ale
One of two bottles of beer from an 1840 shipwreck that were selected for in-depth analysis.
For more info: tas.txp.to/0815/beer
Photo: VTT Technical Research Centre of Finland
Tea With... Caffeine
The neutral basic fraction of a Solvent-Assisted Flavour Evaporation (SAFE) extraction of a commercial tea product. (First dimension: 25 m, 0.25 mm ID, 0.25 μm DB1; second dimension: 1 m, 0.10 mm ID, 0.1 μm BPX50; carrier gas: helium; temperature: 30°C > 4°C/min > 220°C; detector: ToF-MS.)http://tas.txp.to/0815/beer
Photo: M. Adahchour, Vrije Universiteit, Amsterdam
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Rich Whitworth completed his studies in medical biochemistry at the University of Leicester, UK, in 1998. To cut a long story short, he escaped to Tokyo to spend five years working for the largest English language publisher in Japan. "Carving out a career in the megalopolis that is Tokyo changed my outlook forever. When seeing life through such a kaleidoscopic lens, it's hard not to get truly caught up in the moment." On returning to the UK, after a few false starts with grey, corporate publishers, Rich was snapped up by Texere Publishing, where he spearheaded the editorial development of The Analytical Scientist. "I feel honored to be part of the close-knit team that forged The Analytical Scientist – we've created a very fresh and forward-thinking publication." Rich is now also Content Director of Texere Publishing, the company behind The Analytical Scientist.
"Making great scientific magazines isn’t just about delivering knowledge and high quality content; it’s also about packaging these in the right words to ensure that someone is truly inspired by a topic. My passion is ensuring that our authors’ expertise is presented as a seamless and enjoyable reading experience, whether in print, in digital or on social media. I’ve spent seven years writing and editing features for scientific and manufacturing publications, and in making this content engaging and accessible without sacrificing its scientific integrity. There is nothing better than a magazine with great content that feels great to read."
I have an extensive academic background in the life sciences, having studied forensic biology and human medical genetics in my time at Strathclyde and Glasgow Universities. My research, data presentation and bioinformatics skills plus my ‘wet lab’ experience have been a superb grounding for my role as an Associate Editor at Texere Publishing. The job allows me to utilize my hard-learned academic skills and experience in my current position within an exciting and contemporary publishing company.
