Health for humans, animals & plants

Determination of artificial colors in food

In addition to the theoretical background of artificial colors in food, the practical implementation of analytical methods is also carried out. The participants will acquire knowledge about the relevant legal basis and the framework of validation of the available analytical methods, quality assurance and result evaluation. Contents The European Regulation lays down the rules for colors approved for use in foodstuffs in the European Union. There will be theoretical explanations, practical demonstrations and independent exercises to check the maximum levels in food and to control the limits. In the practical part, each participant will learn about sample preparation of different foods, measurement on HPLC-DAD, calibration and evaluation of results. Quality assurance and the evaluation of the results of proficiency tests will be 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 Fee on request

AGES Akademie

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