Release of primary aromatic amines, melamine, and formaldehyde from plastic kitchenware.
This training course focuses on the analysis and evaluation of the release of primary aromatic amines, melamine and formaldehyde from plastic kitchen equipment. In addition to theoretical knowledge and analytical expertise, the laboratory training course also covers in detail the legal principles and quality-relevant parameters in an accredited laboratory.
Each participant performs all relevant procedures on real samples under professional supervision in a laboratory for routine analyses. Migrating foods are prepared from various kitchen utensils, e.g. melamine-formaldehyde resins and nylon, under defined time/temperature conditions, which are subsequently analyzed for their release of primary aromatic amines, melamine and formaldehyde by LC-MS/MS, GC-MS and spectrophotometric methods. The concentrations in the migrations are then converted to the samples and the results obtained are finally evaluated from a legal and toxicological point of view.
- Heads of laboratories
- Users from the field of food contact materials with knowledge in analytical chemistry and instrumental analysis
Limit of participation
8-day standard course for up to four persons (the duration of the course can be adapted to your needs).
AGES GmbH Spargelfeldstraße 191 | A-1220 Vienna, Austria
Responsible for content
Dr. Christa Hametner
Institute of Food Safety Vienna Department of Consumer Goods and Cosmetic Products, AGES
Last updated: 06.03.2023