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The Analytical Scientist / Power List / 2025 / What should be done to help analytical science rise to prominence as the keystone of all good science? / Michele Suman

Michele Suman

Food Safety & Authenticity Senior Scientist Research Manager at Barilla SpA; Adjunct Professor at Catholic University of Sacred Heart Milan, Italy

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Meet Michele Suman

The word "analytic" comes from the Greek ἀνάλυσις (análusis), "analysis," which means "dissolution" or "decomposition." The correspondent adjective maintains its original meaning of "relative to analysis," that is to say, "which proceeds by decomposition." In essence, the word "analytical" refers to something that is characterized by breaking down into smaller parts in order to study or understand its components. It is as clear today as it was in the past that we must apply this approach, allowing us to unravel even high complexity.

Analytical science has a bright future ahead in the next century and can really remain/become an indispensable foundation for general science. The way to make this path concrete starts by strongly promoting the integration of analytical science in educational programs from high schools and then, of course, at universities. Scientific cooperation and funding programs should include specific merit points for collaboration between scientists from different disciplines, where the application of analytical methods (favoring proposals using advanced analytical approaches) in their respective fields can be identified.

Looking at the scope of dissemination, the general population should be engaged: promoting awareness and understanding of the importance of analytical science through events, social networks and simplified publications (to be understandable to a wider audience).

Finally, in the main area of my competence, namely that concerning food analysis, there are some specific aspects to be considered to help analytical science become fundamental:

  • Invest in the development and adoption of advanced analytical technologies such as mass spectrometry, chromatography, spectroscopic techniques, also with a propensity for field portability.

  • Develop and adopt standardized and harmonized protocols for the analysis of food in order to allow comparability in different contexts and situations.

  • Strengthen the training of food analysis professionals, fostering two-way cooperation between academia and industry for the transfer knowledge of analytical methods.

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