January 5, 2022

DEADLINE: January 31, 2022

AOAC INTERNATIONAL (AOAC) is recruiting subject matter expert volunteers for the formation of its Expert Review Panel (ERP) for Natural Toxin Methods to review submitted candidate methods for adoption and publication as Official Methods of Analysis of AOAC INTERNATIONAL. Membership in this ERP is an opportunity to participate and lend your expertise and experience to the AOAC Official MethodsSM Program in evaluating methods for the detection, quantitation, and identification of natural toxins, including mycotoxins, in food. If you are a subject matter expert and are interested in volunteering on this AOAC ERP, please complete the application below.

Current Scope of the AOAC ERP for Natural Toxin Methods

The methods to be reviewed by this ERP include methods for the analysis of mycotoxins in foods. The initial analyte includes fumonisin, but may also include aflatoxins, T2 toxin, DON, etc. Individual sole-source methods are being submitted for evaluation in the AOAC Official MethodsSM program. AOAC uses several validation guidelines published in the Official Methods of Analysis of AOAC INTERNATIONAL as the primary guidance for the validation and evaluation of submitted methods for adoption. Although none are currently specified, validation protocols may also be considered to assess validation parameters and data.

Eligibility for Expert Review Panel Membership

All applications will be screened and submitted to the AOAC Official Methods Board, who will vet the candidates and form the ERP roster. Ideal candidates for ERP membership must:

  1. Submit an application including brief statement of experience and a two-page CV or resume
  2. Have experience and/or expertise in at least one of the following, but not limited to:
    • Detection, quantitation, and/or identification of natural toxins in food matrices
    • Current technology and methodology used for evaluating foods for natural toxins
    • Current research on detection of natural toxins in food products, food ingredients, and food contact surfaces
    • Food science

Applications must be received by January 31, 2022.