416

Food Quality and Safety

RESEARCH

DEPARTMENTS
Lifescience
NANOFOOD
RESEARCH GROUPS
NANOFOOD_FOODQUALITY
NANOFOOD_FOODPRCESSING

Reliable Nano & Micro-solutions for Food Safety & Quality Analysis

The main objective of the Food & Quality Research Group is the development of analytical approaches based on the combination of molecular biology (mainly DNA based methodology) and nano and microfabrication technology in order to provide the food industry and control laboratories with reliable analytical tools.

Following this objective, the methodology is based on working on very specific analytical needs and on using a modular approach for each of the steps of the analytical process. This approach, help us to evaluate and to choose the best method in each case, to have a sound integrated final product, and at the same time a wide-range of intermediate products that can be used by themselves to solve specific analytical challenges.

Figure 1 summarizes the overall approach and research lines. Our topics of interest involve the detection of foodborne pathogens, the detection of allergenic ingredients in food products and food authenticity.

RESEARCH LINES

  • Sample preparation:

Sample preparation is the series of steps required to transform a sample to a form suitable for analysis, the reliability of the conclusions drawn from food analysis greatly depends upon on this step. We work on: (i) the development of pre-treatment steps in order to overcome some of the limitations associated with food analysis and (ii) on the development of tailored, miniaturized, automatized and faster sample preparation techniques. Microscale solid phase extraction (µSPE) is used for on-chip DNA extraction and purification, being possible to put in contact a higher volume of initial binding material with the solid phase and recover the DNA in a lower volume during the elution phase. This feature allows to concentrate the DNA when minute amounts are present in the sample (e.g. olive oil, wine), for complex matrixes such as processed foodstuff and for environmental samples (e.g. water samples).

  • Alternative DNA amplification methods:

Food & Quality Safety Research Group is working on new amplification techniques, in their combination with NPs and on the evaluation of DNA based analytical methods for food analysis. We work on isothermal amplification techniques, such as Loop-Mediated Isothermal Amplification (LAMP), and Recombinase Polymerase Amplification (RPA), specially interesting for miniaturization purposes. Other alternative techniques currently being used include Ligation Chain Reaction (LCR) which allows to distinguish very closely related organisms and high similar DNA sequences.

  • Nanoparticle-assisted DNA analysis:

The use of nanomaterials for DNA analysis has the potential of providing increased sensitivity, multiplexing capabilities, and reduced costs. Exploiting the features of nanoparticles (NPs) is considered to be a good alternative to foster the potential of diagnostics and analytical method development. NPs, such as gold NPs (AuNPs) and gold nanorods (AuNRs) are being used for DNA detection taking advantage of their optical properties.

FUNDED PROJECTS

DEVELOPMENT OF A SYSTEM OF EARLY DETECTION OF THE ZEBRA MUSSEL THROUGH ANALYSIS OF ENVIRONMENTAL DNA

 

Cooperation Agreement with Confederación hidrográfica del Guadalquivir (CHG) Spain.

The objective of this cooperation agreement is the development of a micro Total Analysis Systems (µTAS) and optimized protocol for the detection of zebra mussel, an invasive species affecting numerous river basins worldwide, through environmental DNA (eDNA).

NANOEATERS: Valorization and transfer of NANOtechnologies to EArly adopTERS of the Euroregion Galicia-Norte Portugal-Use Case 2: Olive Oil Characterization

 

The FQ&S research group participates on the NANOEATERS project, on the Use Case 2: Olive Oil characterization on collaboration with the University of Vigo (Spain).
The main objective of use case 2 is the characterization of Extra virgin olive oil produced in Galicia, and the development of analytical approaches that would allow the differentiation of such olive oil from the one produced elsewhere.

N2020- NBFS-FOODSAFE

 

Innovative sample preparation and detection methods for foodborne pathogens, allergenic ingredients and food authenticity assessment are being developed. In parallel, new smart packaging and delivery systems are being designed and validated.

PREVIOUS FUNDED PROJECTS

SF4SF Smart Factoy for Safe Foods

 

Project funded by CDTI, Ministry of Industry of Spain.

The project aims the integration of emerging technologies for the detection, removal and food hazards management in food processing plants. The role of the group is the development of analytical methods based on DNA detection from gluten producing cereals and Listeria monocytogenes in fish products.

PUBLICATIONS

2017

Garrido-Maestu A.; Fuciños, Azinheiro Carvalho Prado

Systematic loop-mediated isothermal amplification assays for rapid detection and characterization of Salmonella spp., Enteritidis and Typhimurium in food samples (Journal Article)

Food Control, 80 , pp. Pages 297-306, 2017.

(Abstract | Links | BibTeX)

Vial S.; Berrahal, Prado Wenger

Single-Step DNA Detection Assay Monitoring Dual-Color Light Scattering from Individual Metal Nanoparticle Aggregates (Journal Article)

ACS Sensors , 2 (2) , pp. pp 251–256, 2017.

(Abstract | Links | BibTeX)

2016

Prado M.; Espiña, Fernandez-Arguelles Diéguez Fuciños Vial Oliveira Reis Boehme

Detection of Foodborne Pathogens Using Nanoparticles. Advantages and Trends (Book Chapter)

pp. pp.183-201, 2016, ISBN: 978-0-12-800723-5.

(Abstract | Links | BibTeX)

Prado M.; Ortea, Vial Rivas Calo-Mata Barros-Velázquez

Advanced DNA- and Protein-based Methods for the Detection and Investigation of Food Allergens (Journal Article)

Critical Reviews in Food Science and Nutrition , 56 (Issue 15), pp. 2511-2542, 2016.

(Abstract | Links | BibTeX)

GROUP LEADER

MartaPrado

THE TEAM

Alejandro Garrido
Research Fellow

Joana Guerreiro
Research Fellow

Monisha Elumalai
Research Fellow

Sarah Azinheiro
Research Laboratory Assistant

Joana Carvalho
Research Laboratory Assistant

DESCRIPTION

The group is focused in DNA based analysis, developing Lab on a chip and miniaturized solutions based on the use of nanoparticles, microfluidics and molecular biology techniques for detection biological risk (pathogens, allergens, toxins) in food matrices and to assess food authenticity.

RESEARCH LINES

  • Detection and quantification of Food risks
  • Assessment of food authenticity

FUNDED PROJECTS

SF4SF Smart Factoy for Safe Foods

 

Project funded by CDTI, Ministry of Industry of Spain.

The project aims the integration of emerging technologies for the detection, removal and food risk management in food processing plants. The role of the group is to develop detectors based on DNA detection for gluten and Listeria monocitogenes in fish products.

GROUP LEADER

MartaPrado

THE TEAM

Alejandro Garrido
Research Fellow

Sarah Azinheiro
Research Laboratory Assistant

Joana Carvalho
Research Laboratory Assistant

RESEARCH

DEPARTMENTS
Lifescience
NANOFOOD
RESEARCH GROUPS
NANOFOOD_FOODQUALITY
NANOFOOD_FOODPRCESSING