Chemical Analysis of Food

Yolanda Pico was born in Valencia, Spain, in 1964. She received her Ph.D. in Pharmacy in 1992, after which she was a post-doctoral fellow at the Vrije Universiteit of Amsterdam (The Netherlands) (1992/1993) and at the “La Sapienza” University (Rome, Italy) (1996); Assistant Professor of Nutrition and Bromatology at the University of Valencia (1993-1998). Since 1998 she is full Professor of Nutrition and Food Science at the Department of Preventive Medicine and Public Health, Food Science, Toxicology and Legal Medicine of the University of Valencia and the Head of the research group in Food and Environmental Safety (SAMA-UV). Her research interests include identification of unknown compounds by liquid chromatography-mass spectrometry, microextraction separations and environmental and food safety, development of new analytical methods to determine contaminants in food and the environment and the application of methodologies to the risk assessment of different hazard within both field. She is the author of nearly 240 peer-reviewed papers 180 scientific papers in journals of SCI, 30 book chapters and editor of 3 books on Food and Environmental Safety and Applications of liquid chromatography-mass spectrometry. She has a hirsh index of 47 has been a member of various international scientific committees of renowned institutions. Other relevant activities include the following: Member of the Scientific Panel of Plant Protection Products and their Residues (PPR Panel) of the European Food Safety Authority (EFSA) (2009-2012) and partner of projects related with food, water and soil quality at the different national and international levels. She has been supervising 9 Ph.D. theses on food analysis (1992-2014).Her main focusses are: risk assessment of the exposure to pesticide residues, veterinary and human medicines, illicit drugs, perfluorinated compounds, and other emerging compounds including toxic-analytical aspects, of bioavailability and bioaccesibility, synergisms, toxicity evaluation and detoxification.

• PART I: Chemical Analysis of Food1. Basics and Advances in Sampling and Sample Preparation2. Data Analysis and Chemometrics3. Near-Infrared, Mid-Infrared, and Raman Spectroscopy4. Nuclear Magnetic Resonance5. The Applications of nanotechnology6. Molecular Techniques7. Microfluidic Devices, Biosensors8. Electronic Noses and Tongues9. Liquid Chromatography10. Gas Chromatography11. Electrophoresis12. Mass Spectrometry13. Ambient Mass Spectrometry14. Imaging techniques15. Omics Approaches in Food AnalysisPART II: Applications16. Traceability17. Food Authenticity and Fraud18. Food Proteomics19. Biologically Active, Health Promoting Food Components20. Novel Food and Nutritional Supplements21. Foodomics Evaluation of Genetically Modified Organisms22. Flavours and Odours23. Emerging Contaminants24. Natural Toxins Analysis25. Allergens26. Metal speciation27. Radionuclides28. Food Contact Materials29. Nanomaterials30. Organics foods