Tuesday, 26 November 2019 (AEST)
12:30 pm to 1:30 pm
Consumers, especially those with allergies and/or intolerances, should have confidence in two critical areas of food safety: foods should be correctly labelled and free from contamination.
Coeliac disease is a condition that affects about one per cent of the population, while non-coeliac gluten sensitivity may affect up to a further 10% of the population. There is no current treatment for either of these conditions other than strict adherence to a life-long gluten-free diet.
The current methods for measurement involve the use of antibody-based techniques including ELISA, but these approaches have some shortcomings, for instance in the measurement of hydrolysed gluten, as present in fermented products such as beer. LC-MS analysis has been introduced as a complementary technology with an aim to develop quantitative markers for detection of the presence/absence and quantification of the gluten-containing cereals across the diverse range of food matrices that exist.
This presentation will address the challenges and opportunities for gluten detection and measurement.

Michelle Colgrave - Professor of Food and Agricultural Proteomics (CSIRO)
Michelle Colgrave is a Professor of Food and Agricultural Proteomics holding joint positions at CSIRO Agriculture and Food and the School of Science at Edith Cowan University. Michelle is using proteomics, the study of proteins using mass spectrometry (MS), to help identify key proteins that will benefit Australia's food and agriculture industries and improve human health. Michelle gained a PhD in 2002 from the University of Wollongong in biomolecular analysis using mass spectrometry (MS). 
She joined CSIRO in 2007 establishing a proteomics facility for food and agriculture. Professor Michelle Colgrave joined ECU in October 2018 to establish proteomics at ECU. She holds a joint appointment at CSIRO.
Professor Colgrave’s contributions include the identification of novel proteins, characterisation of their function and post-translational modifications, as well as development of MS-based quantitative assays for food and beverage products. Professor Colgrave has focused on the application of MS as an agricultural research tool: (1) natural product discovery; (2) large-scale proteome analysis that enables systems biology approaches to investigate environmental and/or genetic effects on plant production; and (3) targeted protein quantitation, for example the measurement of gluten proteins in food and beverages. She is recognised for major breakthroughs in the analysis of gluten, the proteinaceous elicitors of coeliac disease (CD). Her research has had profound impact in the development of an ultra-low gluten barley, now known as Kebari™, that was the result of a CSIRO selective breeding program that saw commercialisation in 2016 with the release of Pionier, the world’s first gluten-free barley malt beer.


AIFST Members: Complimentary
Non-Member: $20.00
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Please Note: The start and finish time of this event is based on AEST.