SPIFAN Stakeholder Panel (September 23, 2017)

Institute structure

BOARD OF DIRECTOR

Laboratories

Functional Departments

Centers

Accou ntin g and finance

Heavy metals & minerals

Service center for science and technology

Microbiology

Planning and International cooperation

Staff

Chemical residues in food production and feeding

Management and Equipment

Food quality, additives and food processing

25%

Personnel administration

33%

Toxicology and allergen

Quality management

42%

Gene modification and irradiation of food

Imported food state control Scientific training and Directing

Food research

Master or higher education Bachelor 's degree

Establishing standard substances & reference substances

National Institute for Food Control

5

Equipment

• LC-MS/MS • GC-MS/MS • HPLC • IC • GC-FID/ECD • UV-VIS

• LC-ICP-MS • ICP-OES

• AAS • DMA • ELISA • Real-time PCR…

National Institute for Food Control

6