Helen Grundy

Helen is a Senior Protein Biochemist at Fera. Her role is to deliver a high-quality protein identification and species determination service to a wide range of UK commercial and Government clients. The team utilises a range of both cutting edge and traditional techniques to provide comprehensive protein identification services across the global spectrum of food authenticity.

Fera

Helen Grundy Heatshot

  • Area of expertise
    Food Authenticity
  • Years of experience
    20+
  • Highest qualification
    BSc

Helen collaborates widely with many successful projects involving academic R&D teams and also EU projects and EU Training Networks in proteomics, including EU SAFEED-PAP project (Safe Feed Processed Animal Proteins), FP6 FOOD-CT-2006-036221, EU TRACE (Tracing the Origin of Food) and Tempera (EU Framework Programme for Research and Innovation Horizon 2020, grant agreement 722606). She has delivered a number of projects funded by Defra’s Agri-Food Chain Directorate and UK Food Standards Agency in the field of food authenticity. Helen is strongly involved in knowledge transfer, publishing original manuscripts, book chapters, review articles and presenting at a range of international food fraud and food authenticity conferences.

The team utilises a range of both cutting edge mass spectrometry and also traditional laboratory techniques to provide comprehensive protein identification services across the global spectrum of food authenticity, including development of bespoke methods.

Recent projects include development of a method to determine the species of origin of (highly processed) gelatine in foods and pharmaceutical products, method development to identify the species of blood-based additives to food, proteomics methods to determine horse protein in highly processed food products and also determination of peptide biomarkers of species in meat and bone meal.

Food authenticity services

With the food industry increasingly subject to scrutiny, testing to ensure compliance with food safety regulations, protecting public health and supporting traceability is a must. As a leading provider of analysis and testing services to the global food and agricultural industries, we are constantly improving our methods and innovating in new ways in order to achieve a safer, higher quality, more sustainable and traceable food and beverage supply chain.


Our Services
Writing
Attending or speaking at
Services

Latest Papers and Articles

Grundy, H.H. (2018) Determination of Species Origin of Gelatine in Foods, Chapter. Food Integrity Handbook, A guide to food authenticity issues and analytical solutions. J-F. Morin and M. Lees (Editors), published by Goubault Imprimeur. ISBN 978-2-9566303-0-2. DOI: 10.32741/fihb.

Amy J. Claydon, Helen H. Grundy, Adrian J. Charlton & M. Rosario Romero (2015) Identification of novel peptides for horse meat speciation in highly processed foodstuffs, Food Additives & Contaminants: Part A, 32:10, 1718-1729, DOI:10.1080/19440049.2015. 1075256.

Grundy, H.H., Reece, P., Buckley, M., Solazzo, C.M., Charlton, A.J., Dowle, A.A., Ashford, D., Wadsley, M.K. and Collins, MJ. (2016) A mass spectrometry method for the determination of the species of origin of gelatine in foods and pharmaceutical products. Food Chemistry. doi: 10.1016/ j.foodchem. 2015.05.054.

Grundy, H.H., Read, W.A., Macarthur, R., Dickinson, M., Charlton, A.J., Dušek, M., Breidbach, A., Scholl, P.F., Newsome, G.A., Bell, D., and Alewijn, M. (2013). Method to determine the species origin of blood-based binding agents in meats: A collaborative study. Food Chemistry, Dec 15;141(4):3531-6. doi: 10.1016/j.foodchem.2013.06.063.

Reece, P., Chassaigne, H., Collins, M., Buckley, M., Bremer, M. and Grundy, H.H. (2013). Proteomic analysis of meat and bone meal and animal feed. In: Detection, identification and quantification of processed animal proteins in feedingstuffs, Jan Sten Jørgensen, Vincent Baeten (Editors). Les editions namuroises.

Grundy, Helen & Kelly, Simon & Charlton, AJ & Donarski, James & Hird, Simon & Hird, HJ & Collins, Matthew. (2012). Food Authenticity and Food Fraud Research: Achievements and Emerging Issues. Journal of the Association of Public Analysts, 40. 65-68.

H.H. Grundy, S.D. Kelly, A.J. Charlton, M.J. Collins. (2012). Food Authenticity and Food Fraud Research: Achievements and Emerging Issues. TRAC.

Grundy HH, Reece, P, Sykes, MD, Clough, JA, Audsley N and Stones R. (2008) Method to screen for the addition of porcine blood-based binding products to foods using liquid chromatography/triple quadrupole mass spectrometry. Rapid Communications in Mass Spectrometry, 22: 2006-2008.

Events past and future

European Reference Laboratory-Animal Proteins Expert Meeting on complementary methods for the identification of animal by-products, Belgium, 2014. Presentation: Proteomics methods for determining the species origin of gelatine and hydrolysed collagen in food and feed.

United States Pharmacopoeia: Food Ingredients Intentional Adulterant Expert Panel, Washington DC, 2012. Presentation: Species determination of hydrolysed bovine and porcine collagen in food.

Hong Kong Council for Testing and Certification: Symposium on Food Identification and Authentication; Guest Speaker, 2012.

Meat Science Conference 2016. Presentation: Gelatine species origin determination using high-resolution mass spectrometry.

The British Society of Animal Science Annual Conference 2013. Presentation: Food security: responding to emerging issues in food fraud and authenticity.

Royal Society, Laboratory Chemist and Defra, London 2012. Safe Authentic Food: Policy and Enforcement, Challenges and Opportunities Conference. Presentation: Food Authenticity and Food Fraud Research: Achievements and Emerging Issues.

Food Safety and Authenticity 2012 Conference, Brussels. Presentation: Mass Spectrometry and Chromatography: How Analytical Techniques Can Drive Food Authenticity Controls forward.

Government Chemist Conference 2012. Safe Authentic Food: Policy & Enforcement: Challenges and Opportunities.

Government Chemist Conference 2010. Presentation: Proteomics from food fraud and archaeology studies to determine the species origin of gelatine in foods.

European Cooperation in Science and Technology Conference 2011. Presentation: Protein Research for the Food Industry.

Food Fraud Conference and Workshop Organiser 2009: New Techniques for Food Assurance and Traceability, York, UK. TRACE Project, EU Framework 6.

European Association of Potato Research Poster

Helen and their team work with customers to deliver the following services within Fera...


Food Contact Materials Testing

Our work involves targeted and non targeted analysis of known and unknown migrants. Analysis can be carried out in complex matrices (foods, food simulants and food contact materials and articles) utilising a range of advanced chromatographic and mass spectrometric techniques.

Learn more

Contaminant Testing

Our experts focus on the scientific research relating to intentionally added food components and to those arising from chemical changes during food processing, bioactive chemicals and natural toxicants.

Learn more

Authenticity Testing

Fera's analysts use industry leading techniques and cutting edge technologies to ensure compliance with food safety regulations, protecting public health and traceability.

Learn more

All Our Food Safety Science
Writing

Latest Papers and Articles

Grundy, H.H. (2018) Determination of Species Origin of Gelatine in Foods, Chapter. Food Integrity Handbook, A guide to food authenticity issues and analytical solutions. J-F. Morin and M. Lees (Editors), published by Goubault Imprimeur. ISBN 978-2-9566303-0-2. DOI: 10.32741/fihb.

Amy J. Claydon, Helen H. Grundy, Adrian J. Charlton & M. Rosario Romero (2015) Identification of novel peptides for horse meat speciation in highly processed foodstuffs, Food Additives & Contaminants: Part A, 32:10, 1718-1729, DOI:10.1080/19440049.2015. 1075256.

Grundy, H.H., Reece, P., Buckley, M., Solazzo, C.M., Charlton, A.J., Dowle, A.A., Ashford, D., Wadsley, M.K. and Collins, MJ. (2016) A mass spectrometry method for the determination of the species of origin of gelatine in foods and pharmaceutical products. Food Chemistry. doi: 10.1016/ j.foodchem. 2015.05.054.

Grundy, H.H., Read, W.A., Macarthur, R., Dickinson, M., Charlton, A.J., Dušek, M., Breidbach, A., Scholl, P.F., Newsome, G.A., Bell, D., and Alewijn, M. (2013). Method to determine the species origin of blood-based binding agents in meats: A collaborative study. Food Chemistry, Dec 15;141(4):3531-6. doi: 10.1016/j.foodchem.2013.06.063.

Reece, P., Chassaigne, H., Collins, M., Buckley, M., Bremer, M. and Grundy, H.H. (2013). Proteomic analysis of meat and bone meal and animal feed. In: Detection, identification and quantification of processed animal proteins in feedingstuffs, Jan Sten Jørgensen, Vincent Baeten (Editors). Les editions namuroises.

Grundy, Helen & Kelly, Simon & Charlton, AJ & Donarski, James & Hird, Simon & Hird, HJ & Collins, Matthew. (2012). Food Authenticity and Food Fraud Research: Achievements and Emerging Issues. Journal of the Association of Public Analysts, 40. 65-68.

H.H. Grundy, S.D. Kelly, A.J. Charlton, M.J. Collins. (2012). Food Authenticity and Food Fraud Research: Achievements and Emerging Issues. TRAC.

Grundy HH, Reece, P, Sykes, MD, Clough, JA, Audsley N and Stones R. (2008) Method to screen for the addition of porcine blood-based binding products to foods using liquid chromatography/triple quadrupole mass spectrometry. Rapid Communications in Mass Spectrometry, 22: 2006-2008.

Attending or speaking at

Events past and future

European Reference Laboratory-Animal Proteins Expert Meeting on complementary methods for the identification of animal by-products, Belgium, 2014. Presentation: Proteomics methods for determining the species origin of gelatine and hydrolysed collagen in food and feed.

United States Pharmacopoeia: Food Ingredients Intentional Adulterant Expert Panel, Washington DC, 2012. Presentation: Species determination of hydrolysed bovine and porcine collagen in food.

Hong Kong Council for Testing and Certification: Symposium on Food Identification and Authentication; Guest Speaker, 2012.

Meat Science Conference 2016. Presentation: Gelatine species origin determination using high-resolution mass spectrometry.

The British Society of Animal Science Annual Conference 2013. Presentation: Food security: responding to emerging issues in food fraud and authenticity.

Royal Society, Laboratory Chemist and Defra, London 2012. Safe Authentic Food: Policy and Enforcement, Challenges and Opportunities Conference. Presentation: Food Authenticity and Food Fraud Research: Achievements and Emerging Issues.

Food Safety and Authenticity 2012 Conference, Brussels. Presentation: Mass Spectrometry and Chromatography: How Analytical Techniques Can Drive Food Authenticity Controls forward.

Government Chemist Conference 2012. Safe Authentic Food: Policy & Enforcement: Challenges and Opportunities.

Government Chemist Conference 2010. Presentation: Proteomics from food fraud and archaeology studies to determine the species origin of gelatine in foods.

European Cooperation in Science and Technology Conference 2011. Presentation: Protein Research for the Food Industry.

Food Fraud Conference and Workshop Organiser 2009: New Techniques for Food Assurance and Traceability, York, UK. TRACE Project, EU Framework 6.

European Association of Potato Research Poster
Services

Helen and their team work with customers to deliver the following services within Fera...


Food Contact Materials Testing

Our work involves targeted and non targeted analysis of known and unknown migrants. Analysis can be carried out in complex matrices (foods, food simulants and food contact materials and articles) utilising a range of advanced chromatographic and mass spectrometric techniques.

Learn more

Contaminant Testing

Our experts focus on the scientific research relating to intentionally added food components and to those arising from chemical changes during food processing, bioactive chemicals and natural toxicants.

Learn more

Authenticity Testing

Fera's analysts use industry leading techniques and cutting edge technologies to ensure compliance with food safety regulations, protecting public health and traceability.

Learn more

All Our Food Safety Science

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