2026 AOAC Annual Meeting & Exposition
AOAC INTERNATIONAL is a non-profit membership association of analytical science professionals in government, industry, and academia worldwide. They promote food safety and product integrity through standards, validated test methods, and laboratory quality programs.
At the annual meeting of the AOAC, national regulatory authorities and companies participate to discuss the standardization of food inspection laws, the verification of analytical methods, and the latest developments. We present posters on various analytical methods. Check out our highly informative posters.
| Date | Aug. 29 – Sept. 2, 2026 |
|---|---|
| Venue | The JW Marriott Indianapolis |
| Web site | 2026 AOAC Annual Meeting & Exposition - AOAC INTERNATIONAL |
Vendor Presentation
| Date | Title | Summary |
|---|---|---|
| Monday, August 31, 2026 | Analysis of Metals in Food Additives, Infant Formulas, Supplements, and More | Are you facing challenges with inorganic analysis? We would like to introduce two instruments. Energy Dispersive X-Ray Fluorescence (EDXRF) enables rapid, non-destructive analysis of minerals and heavy metals in foods, raw materials, and food additives with minimal sample preparation. While it may not have been widely used in the food industry until now, we will showcase the new possibilities offered by EDXRF. Another one is Inductively Coupled Plasma (ICP) analysis. We will discuss the latest analytical applications, including analyses that combine ICP with LC. |
Session Participation
| Date | Title | Summary |
|---|---|---|
| Tuesday, September 1, 2026 | Session title: Analytical Innovations in Food, Supplements, and Infant Nutrition: Ensuring Authenticity and Stability | Creatine is an endogenous biomolecule which has become an increasingly popular supplement in sports nutrition markets. The hydrolysis of creatine to the waste product, creatinine, is a well understood endogenous mechanism, and occurs in food and aqueous matrices. Quantitation of both creatine and creatinine in commercially available products is useful for analytical characterization of commercially available products and their shelf life. A simple dilute-and-shoot and high-performance liquid chromatography-single quadrupole mass spectrometry (HPLC-MS) method was developed to analyze creatine and creatinine in various commercially available creatine products including a chewable tablet, gummy, pill, powder, and ready-to-drink (RTD) beverage. |
| Presentation title: A Comprehensive Dilute-and-Shoot Method for Creatine and Creatinine in Commercial Available Sports Nutrition Products Using a Single Quadrupole LCMS | ||
| Wednesday, September 2, 2026 | Symposium title: From Packaging to Product: Following PFAS through Food Production Pathways | PFAS is an increasing concern in food, beverages, and packaging, as volatile PFAS can migrate from coated materials or contaminated ingredients. This study describes a headspace SPME GC/MS/MS method for analyzing six classes of volatile PFAS (PFIs, FTIs, FTACs, FTMACs, FTOHs, and FASAs) not commonly included in existing food testing methods. The method was evaluated across a range of complex matrices, including water, juices, and beer, using a simplified sample preparation workflow designed to minimize matrix effects across varying sample complexities. We invite you to join this presentation as we discussed the methods capability of detecting and quantifying volatile PFAS with confidence, even in challenging sample matrices. |
| Presentation title: Analysis of Bottled and Canned Beverages for Volatile PFAS by HS-SPME-GCMS |
Posters
Food Contact Materials (FCM)
Pesticide residue
Heavy Metals
Food Contamination
Food Fraud
Flavor and Metabolite
Related Information
Food industry is the largest industry of the global economy and it includes various sectors such as agriculture, manufacturing, production, processing, R&D, retail and more. It has global impacts and influences various other industries. Food is an essential part of our lives. With the current developments in the food industry, the demand, availability, access, and trends of food have evolved to better cater to our needs and wants globally. Above all, the safety and quality of food is key to provide the world with food that is safe and nutritious.
