Project

Is the analysis of PAH dependent of the extraction method applied

Publisher

Supervisor

Location

Greater Copenhagen area

Polycyclic aromatic hydrocarbons (PAH) formed during burning of e.g. wood can be unintentionally added to food by food processes using the formed smoke.

Preliminary studies has indicated that the concentration of PAH in challenging matrices varies depending on the extraction technique applied for analysis. Application of e.g. pressurized liquid extraction, saponification or soxhlet for study of their influence on the PAH content of the matrices can be included with GC-QTOF-MS analysis.

Appointment of the group of food analysis for EU reference laboratory on process contaminants (EURL-PC) has increased the attention on this group of compounds including PAH. Work on this project will contribute to the Network.

Requirements

Statistical experimental set-up and analytical chemistry is an advantage but no requirement for the project.

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Contact

Company / Organization

DTU Fødevareinstituttet

Name

Lene Duedahl-Olesen

Position

Lektor

Mail

lduo@food.dtu.dk

Supervisor info

MSc Eng in Applied Chemistry

Supervisor

Lene Duedahl-Olesen

Type

BSc project, MSc thesis

MSc in Bioinformatics and Systems Biology

Supervisor

Lene Duedahl-Olesen

Type

BSc project, MSc thesis

MSc in Biomedical Engineering

Supervisor

Lene Duedahl-Olesen

Type

BSc project, MSc thesis

MSc in Biotechnology

Supervisor

Lene Duedahl-Olesen

Type

BSc project, MSc thesis

MSc in Chemical and Biochemical Engineering

Supervisor

Lene Duedahl-Olesen

Type

BSc project, MSc thesis

MSc in Food Technology

Supervisor

Lene Duedahl-Olesen

Type

BSc project, MSc thesis

Technical University of Denmark

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