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The Analytical Scientist / Issues / 2026 / April / Why Extraction Still Matters in Food Analysis
Food, Beverage & Agriculture Sample Preparation Business & Entrepreneurship Keynote Interviews

Why Extraction Still Matters in Food Analysis

Ahead of ExTech 2026, Hans-Gerd Janssen weighs in on the challenges and evolution of sample preparation

By James Strachan 04/16/2026 5 min read
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This content is an AI-generated, fully rewritten summary based on a published scholarly article. It does not reproduce the original text and is not a substitute for the original publication. Readers are encouraged to consult the source for full context, data, and methodology.

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About the Author(s)

James Strachan

Over the course of my Biomedical Sciences degree it dawned on me that my goal of becoming a scientist didn’t quite mesh with my lack of affinity for lab work. Thinking on my decision to pursue biology rather than English at age 15 – despite an aptitude for the latter – I realized that science writing was a way to combine what I loved with what I was good at. From there I set out to gather as much freelancing experience as I could, spending 2 years developing scientific content for International Innovation, before completing an MSc in Science Communication. After gaining invaluable experience in supporting the communications efforts of CERN and IN-PART, I joined Texere – where I am focused on producing consistently engaging, cutting-edge and innovative content for our specialist audiences around the world.

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