Development in pharmaceutical, drugs, testing, analysis and techniques
Kofi Ohenebeng Owusu
University College of Agriculture and Environmental Studies, Ghana
: J Chem Appl Chem Eng
Abstract
Food science is the study of the physical, biological and chemical makeup of food and the concept underlying food processing. Its modern analytic and bioanalitical techniques has raised huge interest In the health-related properties of food as the world give concern on how to improve better nutrition.
Analytical techniques in higher sensitivity for difficult-to-detect contaminants has become a priority for industry holders and consumers to approach emerging food safety issues. The analytical technique on food has got to do with methods used to determine the presence, identity and quantity of compounds in food. There are variety of available test, but the test choice basically depend on the aim of the analysis and use of the data. Traditionally, analytical techniques have been classified according to their working principles. For example; they can be Spectroscopic (such as Nuclear Magnetic Resonance (NMR), Mass Spectrometry (MS) of Hyphenated (such as putting together separations and spectroscopic techniques) and so forth.
However, Biological techniques are established for many food contaminants such as mycotoxins and are the methods of choice many food allergens. Bioanalytical techniques are often more cost-effective and sensitive than instrumental procedures. Bioanalysis may be a sub-discipline of anaylitical chemistry covering the quantitative actions of xenobiotics (drug and their metabolites and biological molecules in unnatural locations or concentrations) and biotic (macro and molecules, proteins, DNA, giant molecule medicine, metabolites) in biological system.
Conclusively, research establish that this technique and technology might provide another reasonable approach to the detection of levels of viable pathogens in food and its chemical compositions. In addition to the above, the scope on this subject require broad research areas, aims to promote information about analytical methods used for characterization, release and stability test of the chemical compounds as well as the biotechnological effect. Rapid identification of microorganisms is challenging and important aspect in a wide range of field, from medical to industrial, affecting human lives.
Biography
Kofi Ohenebeng Owusu born on December 13, 1993 is an undergraduate student at the University College of Agricultural and Environmental Studies studying Biochemistry. He has had the opportunity to attend and join many research investigators in researching and analyzing different technical, environment and mind disturbing scientific issues.
E-mail: kofiohenebeng1996@hotmail.com
