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FAIMS-An Emerging Technique for Food & Beverage Safety

  • Broadcast in Education
Andy Moreno

Andy Moreno


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FAIMS: An Emerging Technique for Food & Beverage Safety with Billy Boyle, Co-Founder and President, Operations of Owlstone.

Since co-founding Owlstone, Billy has been overseeing the development and implementation of the detection technology with nanotechnology foundry partners.
He is also active in business development, demonstrating to partners how the Owlstone technology can used to realise a paradigm shift in detection applications and deployment scenarios.
Billy is heavily involved in the creation and realisation of new technologies and IP.
Prior to joining Owlstone Billy was a Research Associate in the Microsystems and Nanotech group at Cambridge University.
In an academic / industry consortium he designed and developed silicon-opto hybrid devices for next generation telecoms systems.

1. Introduction.
2. What is FAIMS (Field Asymmetric Ion Mobility Spectrometry)?
3. How does the FAIMS specificity and sensitivity compare with other technologies?
4. What kinds of food samples can the FAIMS technology be used to analyze?
5. How can Food Freshness and Odour Detection be performed?
6. How can the spoilage of meat during storage and transportation be detected?
7. How can the detection of potato storage diseases be quantified in less than 5 minutes?
8. Conclusion.

Billy Boyle
Co-Founder and President, Operations
Owlstone Ltd
127 Cambridge Science Park
Milton Road
Cambridge CB4 0GD
UK +44 (0)1223 96 8189
USA +1 415 992 6671
LinkedIn: http://www.linkedin.com/in/billyboyle
Twitter @Bily_Boyle
Skype billy.boyle4