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Advancing Food Safety: Nanotechnology at the Forefront of Honey Quality Assessment

At the National Symposium "Quality and Safety of Bee Products," hosted on 10th May 2023 at the Academy of Sciences of Albania, leading academics shared their latest research in the realm of food safety and quality evaluation through cutting-edge nanotechnology. This symposium was a collective endeavour involving the NanoAlb Unit at the Academy, the Agricultural University of Tirana, alongside various governmental bodies and private sector stakeholders, aimed at highlighting scientific investigations into honey plants, physico-chemical analyses of bee products, and the formulation of industry benchmarks.


Prof. Dr. Majlinda Vasjari delivered an insightful presentation on "Evaluating the Presence of Antibiotics in Food Products with Nanosensors." Her study underscores the pioneering application of nanosensors for detecting antibiotic traces in foods, tackling the increasing concerns over antibiotic remnants in our food supply and their potential impact on human health and antibiotic resistance.


Prof. As. Nevila Broli discussed "Developing a New Electrochemical Sensor for Determining 'HMF' in Honey Quality Assessment." Hydroxymethylfurfural (HMF) serves as a crucial indicator of honey's freshness and quality. The novel sensor marks a significant leap forward in the field of honey quality control, presenting a practical and efficient approach for the routine evaluation of HMF levels in honey samples.


The symposium highlighted the critical role of integrating advanced technological solutions, such as electrochemical sensors and nanomaterials, into the assessment of food quality and safety. These advancements promise substantial benefits, including improved sensitivity, specificity, and quicker analysis, contributing towards the development of safer food products and the establishment of high-quality standards within the bee product industry. The event showcased a dedicated effort towards pushing the boundaries of scientific research and innovation in the domain of food safety and quality evaluation, particularly emphasising the invaluable insights offered by bee products as bioindicators of environmental wellbeing.


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