Insights of ion mobility spectrometry and its application on food safety and authenticity: A review
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Esra te Brinke received her MSc degree in Natural Sciences in 2012 with a graduation project in plant hormone quantification by LC- and GC-MS. After obtaining her PhD in physical organic chemistry she moved in the direction of organic contaminants. She did a postdoc in the field of water purification and she joined Wageningen Food Safety Research in 2020 as a researcher in veterinary drugs, where she improved her knowledge on various analytical procedures and instruments such as SPE, SLE, ELISA, LC-(HR)MS and IMS. She recently moved back to the water purification field to combine her knowledge on analytical chemistry and common organic pollutants with the development of novel water purification membranes.
Ane Arrizabalaga-Larrañaga graduated in Chemistry in 2016 at the University of the Basque Country and got a Master degree in Analytical Chemistry in 2017 at the University of Barcelona. In July 2021, she received her doctoral degree in Analytical chemistry and Environment at the University of Barcelona. She currently works as researcher in food residues at Wageningen Food Safety Research, part of Wageningen University and Research. Her research interest is the development of new analytical strategies based on mass spectrometry techniques for complex sample analysis, in particular, LC-MS, GC-MS, IMS and AIMS and their application in the field of food analysis.
Marco Blokland obtained his M.Sc. degree in analytical sciences in 2002. He worked at the National Institute of Public Health and the Environment as a study director for various projects related to food safety up until 2010. Since 2010 he has worked as a scientist at Wageningen Food Safety Research (WFSR). His research is focused on the detection of food contaminants using different advanced mass spectrometric techniques.