Determination of artificial colors in food

The participants acquire extensive, practical knowledge of analytical methods for determining artificial colours in food. The theoretical and legal background of the use of colourings in various food, is conveyed in a practical way.


The rules for the use of approved colourings in foods, are laid down in the European Food Additives Regulation. As part of the training offered, theoretical explanations, practical demonstrations and independent exercises for checking the maximum levels in food, are carried out.

In the practical part, the participants carry out the sample preparation for various foods, the measurement with HPLC-DAD and the evaluation of the results independently.

Quality assurance and the assessment of proficiency test results, are discussed.

Target group

Users (analysts, laboratory managers, etc.) from the field of food chemistry with knowledge of analytical chemistry and instrumental analysis.

Limit of participation
Five-day standard course for max. four persons

Date on request

Location AGES GmbH Spargelfeldstraße 191 | A-1220 Vienna, Austria

Responsible for content
Dr. Robert Gabernig
Institute of Food Safety Vienna Department of Food Ingredients and Food Additives

on request

AGES Akademie

Last updated: 10.10.2023

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