Species Identification

Species identification - ranging from sample preparation to compiling a test report - is presented in line with actual practice. The training focuses on the identification and differentiation of a variety of animal species commonly used as ingredients for meat and meat products applying DNA-based methodologies. The relevant procedures are carried out on real samples by each participant under professional supervision in a fully equipped laboratory. The training includes the conducting of examinations in the lab under quality-assured conditions, in addition to theoretical knowledge. Participants will gain comprehensive knowledge on qualitative analytics of animal species in foodstuffs.

Target group

  • Analysts, heads of laboratories
  • Experts and consultants in quality management, research and consultancy of food companies and inspection bodies
  • Interested individuals

Participation limit: Five-day standard course with max. four participants


on request

Spargelfeldstrasse 191 | A-1220 Vienna, Austria
Responsible for the content
Mag. Rupert Hochegger
Institute for Food Safety Vienna
Department for Molecular Biology and Microbiology, AGES

AGES Academy
Spargelfeldstrasse 191 | A-1220 Vienna, Austria
T: +4350555-25201 | E: ages-akademieno@Spam@agesno.Spam.at

on request