My name is Ethan Strak. Click the button below to get in touch or read on to find out more about me.
Chemistry
From studying a masters’ degree at the University of Warwick to a career in food authenticity testing using a variety of analytical techniques, chemistry has always been my passion.
Currently my work mostly involves using isotopic analysis to determine the authenticity of food products. By using isotope ratio mass spectrometry we are able to obtain a molecular “fingerprint” of the food and use multivariant statistics to compare it to a database of known samples. This can then be used to determine consistency with a claimed geographical origin or production system. I have also been involved in the set-up and validation of new methods to our laboratory including trace elemental analysis via ICP-MS and Fourier-transformed infrared spectroscopy (FTIR) to create even more powerful models comprising hundreds or even thousands of variables. I also represent my current institution as a member of the steering group at the Forensic Isotope Ratio Mass Spectrometry Network (FIRMS).
As food authetnticity is such a broad subject, I have had the opportunity to use many other analytical techniques in addition to my core work. Since during my studies I specialised in organic, biological and medicinal chemistry, I also became involved in DNA sequencing for speciation in food testing as well. I use qPCR as well as next generation sequencing techniques to identify the species present in samples.
Food
My love of food goes far beyond my work, specifically back home and into my kitchen.
From an early age my parents instilled in me the importance of from-scratch cooking. Whilst we all know home-cooked food is often more nutritious (and delicious) than a takeaway or ready meal, food can often be an experience rather than just sustenance. My ideal Saturday is often spending the afternoon in the kitchen making something delicious for family, friends, or even just something for me and my wife.
Being a food analyst, sometimes the line between kitchen and laboratory can become very thin. With a growing collection of books on the science behind cooking, I enjoy researching how different flavour pairings can be achieved based on the aroma profile of the food and how to balance them. Although my personal favourite area to explore is how varying the temperature and pressure during cooking can affect the outcome. I have even been known to use a water bath to cook a vacuum-sealed steak to the perfect temperature!
Preaching
I became a Christian when I was around 16 and since then it has remained an integral part of my life.
I started leading bible studies when I was at university as part of the Christian Union and when I came home after finishing my studies, I was given the privilege of leading Sunday services. I even preach out at other churches from time-to-time. As well as many “one off” sermons, I have also delivered larger series - in the New Testament on Ephesians 1 and in the Old Testament on the book of Ruth. Although, I’ll never forget my first sermon which was on the verse opposite.
You can find links to some of my sermons below.
