Ensuring Food Integrity by Metrology and FAIR Data Principles.

Rychlik M; Zappa G; Añorga L; Belc N; Castanheira I; Donard OFX; Kouřimská L; Ogrinc N; Ocké MC; Presser K; Zoani C

doi:10.3389/fchem.2018.00049

Back

Journal article

Ensuring Food Integrity by Metrology and FAIR Data Principles.

Rychlik M Chair of Analytical Food Chemistry, Technical University of Munich, Freising, Germany.
Zappa G ENEA, Italian National Agency for New Technologies, Energy and Sustainable Economic Development, Department for Sustainability of Production and Territorial Systems, Biotechnologies and Agro-Industry Division, Casaccia Research Center, Rome, Italy.
Añorga L CIDETEC, Centre for Electrochemical Technologies, Parque Científico y Tecnológico de Gipuzkoa, San Sebastián, Spain.
Belc N National R&D Institute for Food Bioresources, IBA Bucharest, Bucharest, Romania.
Castanheira I Department of Food and Nutrition, National Health Institute Doutor Ricardo Jorge, Lisbon, Portugal.
Donard OFX IPREM, Institut des Sciences Analytiques et de Physicochimie pour l'Environnement et les Matériaux, Université de Pau et des Pays de l'Adour, Pau, France.
Kouřimská L Department of Microbiology, Nutrition and Dietetics, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Prague, Czechia.
Ogrinc N Dept. of Environmental Sciences, Jožef Stefan Institute, Ljubljana, Slovenia.
Ocké MC National Institute for Public Health and the Environment, Bilthoven, Netherlands.
Presser K Premotec GmbH, Winterthur, Switzerland.
Zoani C ENEA, Italian National Agency for New Technologies, Energy and Sustainable Economic Development, Department for Sustainability of Production and Territorial Systems, Biotechnologies and Agro-Industry Division, Casaccia Research Center, Rome, Italy.

2018-06-07

Published in:

Frontiers in chemistry. - 2018

English Food integrity is a general term for sound, nutritive, healthy, tasty, safe, authentic, traceable, as well as ethically, safely, environment-friendly, and sustainably produced foods. In order to verify these properties, analytical methods with a higher degree of accuracy, sensitivity, standardization and harmonization and a harmonized system for their application in analytical laboratories are required. In this view, metrology offers the opportunity to achieve these goals. In this perspective article the current global challenges in food analysis and the principles of metrology to fill these gaps are presented. Therefore, the pan-European project METROFOOD-RI within the framework of the European Strategy Forum on Research Infrastructures (ESFRI) was developed to establish a strategy to allow reliable and comparable analytical measurements in foods along the whole process line starting from primary producers until consumers and to make all data findable, accessible, interoperable, and re-usable according to the FAIR data principles. The initiative currently consists of 48 partners from 18 European Countries and concluded its "Early Phase" as research infrastructure by organizing its future structure and presenting a proof of concept by preparing, distributing and comprehensively analyzing three candidate Reference Materials (rice grain, rice flour, and oyster tissue) and establishing a system how to compile, process, and store the generated data and how to exchange, compare them and make them accessible in data bases.

Language