Dr Kate Kemsley
Head of Scientific Support Unit
WebsiteAnalytical Sciences Unit
The arrival of ‘omics technologies in recent years has opened up new opportunities for the chemometrics specialist. My interests have expanded to include the application of multivariate statistics to many more high-dimensional data types. These include a wide range of spectral data types, especially those used in connection with metabolomics (NMR, GC-, LC-MS) and electrophoresis image data.
I also have a long-standing interest in electromyography and the processing of digital waveforms. Most recently, my research has concentrated on treatments of data collected using low-field NMR spectroscopy.
My PhD and early career was in applied molecular spectroscopy (infrared, Raman) and the design of novel sensors, including a patented probe head for infrared sensing using attenuated total reflectance. Subsequently I focussed on quantitation using spectral data, and the emerging discipline of chemometrics – a branch of statistics particularly useful for handling the large datasets produced by modern analytical techniques.
Applications of these methods have included several important food authentication issues – detection of adulteration in edible oils; processed fruits; meat products; coffee.
I am either author or co-author on around 80 peer-reviewed articles, as well as numerous conference proceedings, posters, book chapters and a textbook. I'm a Senior Lecturer (Hon.) in the School of Chemistry at the University of East Anglia.
Species determination and quantification in mixtures using MRM mass spectrometry of peptides applied to meat authentication
Journal of Visualized Experiments 115 pe54420
Publisher’s version: 10.3791/54420
Food Chemistry 216 p106-113
Publisher’s version: 10.1016/j.foodchem.2016.08.028
Analytical Chemistry 87 p10315-10322
Publisher’s version: 10.1021/acs.analchem.5b02318
Two scientists from Norwich Research Park have taken part in a Royal Society scheme to bring the worlds of politics and science closer together.more +
A new method of testing for meat fraud has been developed at the Institute of Food Researchmore +
To help identify and prevent food fraud, Dr Kate Kemsley from IFR has teamed up with colleagues from the University of East Anglia to develop a free online course via their partner, FutureLearnmore +
Scientists at IFR have developed a fast, cheap alternative to DNA testing as a means of distinguishing horse meat from beef.more +
IFR, working with Oxford Instruments, has developed a new, rapid testing regime based upon benchtop NMR that can distinguish between different species of animal, based on fatty acids extracted from cuts of meat. This machine provides a fast and relative low cost solution to identify meat fraud and can easily be introduced into the early stages of the meat food chain.more +