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| | ==This is demo code demoing math== |
| '''Title''': ''What types of testing occur within a food and beverage laboratory?''
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| '''Author for citation''': Shawn E. Douglas
| | As a typical example, from a [[calibration plot]] following a [[linear equation]] taken here as the simplest possible model: |
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| '''License for content''': [https://creativecommons.org/licenses/by-sa/4.0/ Creative Commons Attribution-ShareAlike 4.0 International]
| | : <math>f(x) = ax + b </math> |
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| '''Publication date''': August 2022
| | where, <math>f(x)</math> corresponds to the signal measured (e.g. voltage, luminescence, energy, etc.) |
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| ==Introduction==
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| The food and beverage laboratory plays a vital role in helping improve and secure our food supply and the consumable products that get made from it. It does this by playing a number of roles within the overall food and beverage industry, including within the research and development (R&D), pre-manufacturing and manufacturing, and post-production regulation and security phases of food and beverage production.<ref name="DouglasWhatIs22">{{cite web |url=https://www.limswiki.org/index.php/LIMS_FAQ:What_is_the_importance_of_a_food_and_beverage_testing_laboratory_to_society%3F |title=What is the importance of a food and beverage testing laboratory to society? |author=Douglas, S.E. |publisher=LIMSwiki |date=16 August 2022 |accessdate=16 August 2022}}</ref> It's within these roles a multi-discipline approach to testing occurs, depending on the role played by the lab. However, regardless of role, all testing boils down to a means of better ensuring safer, more nutritious and delicious foods and beverages.
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| This brief topical article will borrow from previous discussion about food and beverage laboratories<ref name="DouglasWhatIs22" /> and dive deeper into the types of testing taking place within the three primary roles such labs have within the industry.
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| ==Broad testing within the industry==
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| Food and beverage laboratories tap into numerous scientific disciplines for the work they do. Among the various roles these labs serve, disciplines such as biochemistry, chemical engineering, chemistry, fermentation science, materials science, microbiology, molecular gastronomy, and nutrition and food science are applied.<ref name="NolletHand15">{{cite book |url=https://books.google.com/books?id=KtAdCgAAQBAJ&printsec=frontcover |title=Handbook of Food Analysis (Two Volume Set) |editor=Nollet, L.M.L.; Toldrá, F. |publisher=CRC Press |edition=3rd |pages=1568 |year=2015 |isbn=9781482297843}}</ref><ref name="NielsenFood15">{{cite book |url=https://books.google.com/books?id=i5TdyXBiwRsC&printsec=frontcover |title=Food Analysis Laboratory Manual |author=Nielsen, S. |publisher=Springer |pages=177 |edition=2nd |year=2015 |isbn=9781441914620}}</ref><ref name="DouglasTheLabs22">{{cite book |url=https://www.limswiki.org/index.php/LII:The_Laboratories_of_Our_Lives:_Labs,_Labs_Everywhere!/Labs_by_industry:_Part_2 |chapter=Labs by industry: Part 2 |title=The Laboratories of Our Lives: Labs, Labs Everywhere! |author=Douglas, S.E. |publisher=LIMSwiki |edition=2nd |date=July 2022 |accessdate=17 August 2022}}</ref> As such, a diverse skillset may at times be required by the food and beverage scientist, with not only hard skills in microbiology, biochemistry, and fermentation, but also the flexibility and nimbleness to apply those skills to a rapidly changing consumer dynamic.<ref name="IFTDiverse20">{{cite web |url=https://www.ift.org/news-and-publications/news/2020/october/26/diverse-skill-sets-needed-for-growing-opportunities |title=Diverse skill sets needed for growing opportunities |publisher=Institute of Food Technologists |date=26 October 2020 |accessdate=17 August 2022}}</ref>
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| Although slightly dated, past surveys of food processors have largely shown a majority of testing occurring within the processor facility, though with outsourcing to a third-party lab becoming a growing trend. A 2013 Advantage Business Media survey of food processors "found 32.5 percent use both in-house and outside labs; 28.9 percent use only in-house testing, and 24.1 percent send samples only to outside labs," with 14.5 percent saying they didn’t require testing.<ref name="FLynnFood13">{{cite web |url=https://www.foodsafetynews.com/2013/10/food-labs-integral-to-changing-world-of-food-safety/ |title=Food Labs Integral to Changing World of Food Safety |author=Flynn, D. |work=Food Safety News |date=07 October 2013 |accessdate=14 August 2022}}</ref> A 2017 survey by ''Food Safety Magazine'' saw the number of labs sending samples only to outside labs increase compared to the 2013 survey, with 28% of respondents saying they outsourced all samples.<ref name="FergusonOutsou17">{{cite web |url=https://www.food-safety.com/articles/5584-outsourcing-pathogen-testing-under-the-microscope |title=Outsourcing: Pathogen Testing under the Microscope |author=Ferguson, B. |work=Food Safety Magazine |date=12 December 2017 |accessdate=17 August 2022}}</ref> This increase may not be surprising given reports that third-party contract testing laboratories were increasingly being used for food quality and safety testing. A 2013 Strategic Consulting, Inc. report cited the rise in third-party labs was "in response to the growing complexity, cost, and volume of testing required by food producers and retailers."<ref name="FLThird13">{{cite web |url=https://www.foodlogistics.com/safety/news/11284235/thirdparty-testing-for-food-safety-is-on-the-rise |title=Third-Party Testing For Food Safety Is On The Rise |work=Food Logistics |date=20 December 2013 |accessdate=14 August 2022}}</ref> Another concern that may be driving outsourcing of at least microbial laboratory testing is regulatory pressure concerning pathogenic organisms in the production facility, and by extension out of the internally housed lab, though there may be a strong preference to contract with third-party labs in close proximity to the plant to better ensure desired turnaround times.<ref name="FergusonOutsou17" /> However, veterans in the food and beverage industry may view such outsourcing concerns as minimal, particularly when a facilities processes and quality mechanisms are appropriately reviewed, maintained, and enforced.<ref name="FergusonOutsou17" />
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| Additional statistics from that survey revealed that 70.6 percent of respondents were testing for quality, 57.7 percent were testing for consistency, and 56.5 percent were conducting food safety tests for pathogens. Some 29.4 percent were testing for packaging accuracy claims, and 23.5 percent were testing for the presence of reported and unreported allergens.
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| ==Testing within the primary roles of a food and beverage lab==
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| The type of testing occurring within a food and beverage lab will vary depending on the role it plays within the larger framework of industry needs. The following subsections examine the three primary roles of these labs and the testing required to meet their goals.
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| ===R&D roles===
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| * Improving packaging
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| https://www.wiley.com/en-us/Food+Materials+Science+and+Engineering-p-9781405199223
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| https://blogs.3ds.com/biovia/how-food-materials-science-is-poised-to-start-a-revolution/
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| https://www.kobo.com/us/en/ebook/role-of-materials-science-in-food-bioengineering
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| * Genetic modification for improved yields and nutrition
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| https://books.google.com/books?id=qePEDwAAQBAJ
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| * Nutritional reformulation
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| https://books.google.com/books?id=vE_VDwAAQBAJ
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| * Flavor/aroma analysis and formulation
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| * Overall food innovation and development
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| https://books.google.com/books?id=DnB7AwAAQBAJ
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| https://books.google.com/books?id=jqZJEAAAQBAJ
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| * Predicting and controlling spoilage
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| * Extractable and leachable testing
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| * Performing stability tests
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| https://books.google.com/books?id=YVwNCgAAQBAJ
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| https://books.google.com/books?id=UK9tAgAAQBAJ&pg=PA508
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| https://www.innovolo.co.uk/article/the-ultimate-guide-to-shelf-life-stability-testing-services-dont-risk-your-new-products-safety
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| https://www.sciencedirect.com/topics/food-science/accelerated-shelf-life
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| https://www.formulaction.com/en/about-us/news/blog/challenges-in-food-and-beverage-stability
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| ===Pre-manufacturing and manufacturing roles===
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| * Quality control testing
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| https://books.google.com/books?id=2YmpDwAAQBAJ
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| * Food sensitivities and allergens
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| * Nutritional analyses
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| * Caloric analyses
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| https://books.google.com/books?id=s3R-EAAAQBAJ
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| ===Post-production regulation and security roles===
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| * Authenticity and adulteration testing
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| https://books.google.com/books?id=Q-8QCgAAQBAJ
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| * Quality control testing
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| https://books.google.com/books?id=2YmpDwAAQBAJ
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| ==Tangential laboratory work==
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| * Processing equipment design and sanitation
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| https://books.google.com/books?id=iQDoDwAAQBAJ
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| https://engineering-update.co.uk/2020/04/03/selecting-materials-for-standard-parts-in-the-food-and-beverage-industry-a-buyers-guide/
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| https://salasobrien.com/insights/engineering-for-quality-and-compliance-in-the-food-and-beverage-industry/
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| * Clinical diagnostic for foodborne illness
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| FoodNet Lab Testing: https://wwwn.cdc.gov/FoodNetFast/LabSurvey
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| ==Conclusion==
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| This brief topical article sought to answer "what types of testing occur within a food and beverage laboratory?" It notes that in particular,
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| ==References==
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| {{Reflist|colwidth=30em}}
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| <!---Place all category tags here-->
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| [[Category:LIMS FAQ articles (added in 2022)]]
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| [[Category:LIMS FAQ articles (all)]]
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| [[Category:LIMS FAQ articles on food and beverage]]
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