Laboratory intercomparison for biocrystallization (crystallization with additives) applied to different wheat varieties
After the biocrystallization method has been documented, standardized and applied on various agricultural and food samples, laboratory intercomparison is performed on wheat samples. Standardized and non‑standardized approaches in five different laboratories throughout Europe are compared based on their ability to group coded samples according different wheat varieties as classes. The grouping is based on defined criteria from visual evaluation of the crystallization patterns. All laboratories can successfully group coded samples according to defined classes. This indicates a robust method principle, which needs further research work. Next research challenges may be investigations on the influence of different factors along the laboratory process as well as insights in the methods principle.