Research is carried out with, and for, the local and national agri-food industries through programmes to underpin their knowledge-base, improve competitiveness and increase consumer confidence and choice. AFBI’s expertise in food chemistry and food microbiology provides government regulators and the different sectors of the industry with appropriate advice. The focus of food research includes optimising the eating quality and nutritional value of various foods; developing and evaluating novel production and processing methods, such as non-thermal treatment of foods e.g. using high pressure; eliminating food-borne pathogens and minimising food spoilage organisms and determining the impact of agri-chemical contaminants.

AFBI’s food scientists and agricultural production scientists work together with the food industry, thus involving the complete supply chain for maximising research outcomes.

AFBI fulfils national reference laboratory functions in several areas.

AFBI’s Food Chemistry Analytical Unit has United Kingdom Accreditation Service (UKAS) and Good Laboratory Practice (GLP) accredited status for the analysis of a broad range of food and environmental contaminants, including heavy metals, pesticides and organic contaminants such as polyaromatic hydrocarbons and polychlorinated biphenyls.

For more information contact:
Dr Samuel Mitchell at: info@afbini.gov.uk
Telephone: +44 (0)2890 255337

AFBI’s Radionuclide Analytical Unit has United Kingdom Accreditation Service  (UKAS) and Good Laboratory Practice (GLP) accreditation for the quantitative analysis of gamma-emitting radionuclides in any food or environmental sources.

Although primarily set up for governmental emergency response activities, the facility can provide a service to food importing and exporting companies to meet regulatory requirements.

For more information contact:
Dr Norman Gault at:: info@afbini.gov.uk
Telephone: +44 (0)2890 255367

AFBI’s Food Chemistry Branch has expertise in the proximate analysis of foods, and in the more specific analysis of key nutrients such as essential fatty acids, vitamins, and natural antioxidants.

For more information contact:
Dr Ann Fearon at: info@afbini.gov.uk
Telephone: +44 (0)2890 255364

AFBI’s Food Chemistry Branch, through its extensive research experience in meat and dairy science, has the capability of assessing the mechanical properties and colour characteristics of a range of food products.

Mechanical characteristics are quantified by techniques such as Texture Profile Analysis, Warner-Bratzler shear, tensile, compression and fracture testing. Colour characteristics, such as CIE-Lab profiles, reflectance and light scattering are quantified by spectrophotometer analysis.  

For more information contact:
Dr Bruce Moss at: info@afbini.gov.uk
Telephone: +44 (0)2890 255338

Eating quality of foods is assessed using sensory techniques and instrumental methods.

AFBI’s Food Chemistry Branch conducts analyses of texture attributes using Instron analyses (e.g. Warner Bratzler Shear Force), sarcomere lengths, colour measurements and analyses of flavour compounds and precursors.

For more information contact:
Dr Norman Gault at: info@afbini.gov.uk
Telephone: +44 (0)2890 255367