PFAS in Fast Food Packaging

Whether you are analyzing for food contaminants such as PFAS or pesticide residues, screening for food adulteration in tea, or profiling the flavor of alternative proteins, trusted answers is critical in food testing. Agilent keeps you at the forefront of the latest trends in food testing – so you can deliver the highest quality and value to your customers. Join us in this webinar series as food testing experts from all over the world talk share their robust and reliable workflow solutions to meet the challenges in food safety, authenticity, and quality testing. These experts have allotted ample time for discussion so share your thoughts and bring in your questions!

The webcast will take the audience through the suite of analytical techniques that were utilized to obtain a comprehensive picture of the presence of per-and polyfluoroalkyl substances (PFAS) in selected Canadian food packaging used for fast foods. The levels and profiles of PFAS in the samples can provide valuable information on the sources of these chemicals, especially polymeric ones.

Key Learning Objectives/What attendees will learn:

• Methodological approach for the analysis of PFAS in packaging materials

• PFAS profiles provide information on sources

• Implications for regulatory purposes

Presenter: Marta Venier, PhD (Assistant Professor, Paul O’Neill School of Public and Environmental Affairs, Indiana University)

Marta Venier is an environmental chemist and Assistant Professor at the Paul O’Neill School of Public and Environmental Affairs at Indiana University in Bloomington, Indiana. In her research she employs analytical chemistry and mass spectrometry techniques to study the fate, transport, and behavior of persistent organic pollutants including both legacy and emerging pollutants in the indoor and outdoor environment and in consumer products. Since November 2019, she has been leading the Integrated Atmospheric Deposition Network (IADN), a monitoring program funded by the U.S. Environmental Protection Agency.