Determination of Artificial Colours in Food

Content
In the European regulation, the rules on colours authorised for use in food in the European Union are laid down. Theoretical explanation, practical demonstration and independent exercises to check the maximum levels in food and control the limit values are carried out. In the practical course each participant learns about sample preparation of different foodstuffs, measurement on HPLC-DAD, calibration and evaluation of the results. Quality assurance and valuation of proficiency test results will be discussed.

Target group
Users (analysts, heads of laboratories,…) from the field of food chemistry with knowledge in analytical chemistry and in instrumental analysis

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

Date
on request

Location
AGES GmbH
Spargelfeldstrasse 191 | A-1220 Vienna, Austria

Responsible for the content

Dr. Robert Gabernig
Institute for Food Safety Vienna
Department for Food Ingredients and Food Additives

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

Fee
on request

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