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Food Biochemistry
Purpose
This Unit is charged with the responsibility of characterizing food materials for physical and chemical qualities and defects.
The laboratory continues to assess, investigate and document physical, chemical and biochemical properties and reactions of foods and related products.
Main Activities
In the previous year the lab procured and installed several major pieces of analytical equipment. During the period of reporting, much effort was focused on operational aspects of optimization and customization of the equipment and analytical procedures to specific needs and conditions. The work included experimental and proficiency testing and validation of analytical protocols, equipment operating conditions and optimization of sample preparation processes for various parameters and food matrices. Through this effort, the lab was able to adopt and optimize protocols for analysis of fatty acids in oil seeds, cholesterol in eggs, minerals and nutrients in cereals.
The laboratory continued working on training programs and documentation to develop and implement Laboratory Quality Management Systems in line with ISO 17025, including participation in the proficiency-testing programs coordinated by Botswana Bureau of Standard and the Swedish National Food Administration.
During the same period the laboratory analyzed more than 100 food samples. Most of the analyses focused on samples generated from internal R&D work involving a nutrition and food security assessment study in the Southern District. Some external client samples were also analyzed.
The laboratory also made efforts to improve procurement and inventory management of its accessories and consumables.
Constraints
Major areas of constraint during the reporting period included inadequate staffing levels of analysts, insufficient preparatory and support equipment and the lack of planned and preventive maintenance for the equipment. Arrangements are also underway to secure resources for support and preparatory equipment and maintenance.
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