Chemistry, Food General, International Methods, Journal of AOAC, Methods & Standards, New Initiatives, Novel Foods, OMA, Protein
Novel Foods: Call for Public Comments
The AOAC Novel Foods Program completed its first draft of Standard Method Performance Requirements (SMPRs®) for Determination of Total Amino Acids in Foods, with an Emphasis on Novel Foods and […]
Chemistry, Food General, Infant Formula and Adult Nutritionals, Journal of AOAC, Methods & Standards, New Initiatives, Novel Foods, Nutrients, OMA, Protein, Publications
Call for Additional Experts – Proteins
AOAC is recruiting subject matter expert volunteers for the Proteins Expert Review Panel. If you are interested in applying, please submit your application by Wednesday, May 14, 2025. Photo by airborne77 […]
Annual Meeting, Emerging Issues, Inside Laboratory Management, Novel Foods
Jan./Feb. Issue of ILM Now Available Online
The January/February 2025 issue of Inside Laboratory Management (ILM) is now available online. The cover feature is on “Mushroom Popularity, Analytical Challenges, and Opportunities on the Rise.” It also includes […]
Sections, Novel Foods, Protein
Joint NMKL and AOAC Europe Novel Food Symposium
NMKL (Nordic-Baltic Committee on Food Analysis) and AOAC Europe Section are co-organizing the virtual Novel Food Symposium on Analytical Methods and Quality Assurance on June 2-3, 2025. For more information, […]
Microbiology, Cannabis, Allergens, Contaminants, Dietary Supplements, Food General, Methods & Standards, New Initiatives, Protein, Botanicals, Novel Foods
Get Involved at AOAC
See the list of active working groups below and sign up to get involved. All levels of experience are welcome. AOAC Program/Project Working Group AOAC INTERNATIONAL Microbiological Standards Program (AIMS) […]
Food General, Methods & Standards, Protein, Novel Foods
Call for Novel Foods Amino Acids Working Group
AOAC anticipates the formation of a working group to create a method performance standard for amino acid content (and/or total protein content) for matrices such as novel foods and ingredients. […]
Annual Meeting, Allergens, International Methods, Novel Foods
Novel Foods in the EU at Annual Meeting
Marcello Laganaro, a scientist with the European Food Safety Authority, will speak on “Novel Foods in the EU – regulatory framework and risk assessment. A close-up look at the allergenicity […]
Food General, Protein, Novel Foods
Call for Novel Foods Amino Acids Working Group
AOAC anticipates the formation of a working group to create a method performance standard for amino acid content (and/or total protein content) for matrices such as novel foods and ingredients. […]
News
Annual Meeting, Inside Laboratory Management, Publications, OMA, Methods & Standards, Sections
July/August 2026 Issue of ILM Now Available Online
The July/August 2026 issue of Inside Laboratory Management (ILM)is now available online for members only. The cover feature is on Revamping and Modernizing AOAC Official MethodsSM Program. AOAC is implementing a future-oriented […]
Chemistry, Contaminants
Public Comment: Total Fluorine & TOF SMPRs
The AOAC PFAS Program Total Organic Fluorine Working Group completed its drafting and review of the Total Fluorine and Total Organic Fluorine in Food Packaging Materials SMPRs and is now […]
Chemistry, Contaminants, Methods & Standards, OMA
Call for Experts: PFAS in Food Contact Materials
AOAC Official Methods of AnalysisSM (OMA) program is currently seeking subject matter experts in PFAS analysis and food contact materials to serve as expert review panel (ERP) members to evaluate […]
Chemistry, Emerging Issues, Food General, Infant Formula and Adult Nutritionals, International Methods, Journal of AOAC, Methods & Standards, New Initiatives, Nutrients, Protein, Publications
Call for Methods: Molecular Weight Distribution
DEADLINE: Friday, February 26, 2027 Characterization of Molecular Weight Distribution in Dairy Protein Hydrolysates AOAC INTERNATIONAL (AOAC) invites method developers to submit methods for First Action consideration and possible evaluation through […]
