Determination of contaminants in food (e.g. plasticizers, acrylamide, furan, bisphenol A)
This training provides an overview of contaminants in food including information on their possible sources, health effects and the current legal situation. Various methods for analyzing contaminants are presented and issues of validation, quality assurance and result evaluation are discussed.
- Background and importance of contaminants in various foods
- Practical training on the analysis of contaminants using LC-MS/MS, GC-MS, GC-MS, GC-MS/MS, covering the entire workflow (sample homogenization, sample preparation, measurement, data evaluation and reporting).
- Method validation and quality assurance according to accreditation and EU legal requirements
- Heads of laboratories
- Interested persons
Limit of Participation
Five-day standard course for max. four persons
AGES GmbH Spargelfeldstraße 191 | A-1220 Vienna, Austria
Responsible for content
Dr. Christoph Czerwenka
Department of Veterinary Medicines, Hormones and Contaminants Institute of Food Safety Vienna, AGES
Last updated: 06.03.2023