The course provides theoretical and practical knowledge in areas where national authorities are confronted with fraudulent activities related to food authenticity and food mislabeling (food fraud).
Species identification - from sample preparation to preparation of a test report - is presented in a practical manner. The training focuses on the identification and differentiation of a variety of animal species commonly used as ingredients in meat and meat products using DNA-based methods. The relevant procedures are performed by each participant under professional supervision in a fully equipped laboratory on real samples. In addition to theoretical knowledge, the training also includes the performance of tests in the laboratory under quality-assured conditions. Participants acquire comprehensive knowledge of the qualitative analysis of animal species in food.
- Analysts and heads of laboratories
- Experts and consultants for quality management, research and consulting of food companies and control bodies
- Interested persons
Limitation of Participation
Five-day standard course for max. four persons
AGES GmbH Spargelfeldstraße 191 | A-1220 Vienna, Austria
Responsible for content
Mag. Rupert Hochegger
Institute of Food Safety Vienna Department of Molecular Biology and Microbiology, AGES
Last updated: 06.03.2023