Interview with Irving W Wainer.

Irving W Wainer, Senior Investigator in the Intramural Research Program at the National Institute on Aging/NIH received his PhD degree in chemistry from Cornell University and did postdoctoral doctoral studies in molecular biology (University of Oregon) and clinical pharmacology (Thomas Jefferson Medical School). He worked for the US FDA and held positions at St Jude's Children's Research Hospital, at McGill University as Professor in the Department of Oncology, and as a Professor of Pharmacology at Georgetown University. Wainer has published over 350 scientific papers, 10 books, 25 book chapters and holds 11 patents. His awards include: 'A.J.P. Martin Medal' presented by the Chromatographic Society; Doctor HonorisCausa awarded by the Medical University of Gdansk (Gdansk, Poland, 2006), Doctor HonorisCausa awarded by the Department of Medicine, University of Liege (Liege, Belgium, 2012), and the 2013 Eastern Analytical Symposium Award for Outstanding Contributions to the Fields of Analytical Chemistry. Wainer's research includes the development of new therapeutic agents for the treatment of congestive heart failure, cancer, pain and depression, many of which are in the later stages of drug development. His laboratory has also continued the development of cellular membrane affinity chromatography technology, and recent work includes the development of columns containing immobilized forms of the breast cancer resistance protein found in cellular and nuclear membranes and mitochondrial membrane columns. Wainer's laboratory has also continued its study of the effect of disease progression and aging on drug metabolism in critically ill and terminal patients. Interview was conducted by Lisa Parks, Assistant Commissioning Editor of Bioanalysis.

Food chemistry and U.S. food regulations.

The Agriculture and Food Chemistry Division (AGFD) was founded in 1908 shortly after passage of the first U.S. food regulations in 1906. Modern food regulations started with the passage of the Food Drug and Cosmetic Act in 1938. This Act has been amended several times to keep pace with developments in food chemistry. In 1958 the Food Additives Amendment was enacted to control substances added to food. Since 1958 scientific techniques have been developed to evaluate the safety and carcinogenicity of substances in the food supply. In the 1970s and 1980s AGFD symposia and books addressed compounds of concern in foods. In the 1990s food safety and nutrition regulations followed new developments in food and nutrition chemistry. Recently, the well-studied toxin acrylamide was discovered in food and presented regulators with new questions on safety and control in the food supply. Discoveries and developments in chemistry such as those in nanotechnology will continue to present challenges to food regulators.