Participants acquire comprehensive, practical knowledge of analytical methods for determining artificial colours in food. The theoretical and legal background of the use of colourings in various foods is taught in a practical manner.

Content
The European Additives Regulation lays down the rules for the use of authorised colours in foodstuffs. As part of the training offered, theoretical explanations, practical demonstrations and independent exercises to check the maximum quantities in food are carried out. In the practical part, participants will independently prepare samples of various foodstuffs, carry out measurements with HPLC-DAD and analyse the results. Quality assurance and the assessment of the results of suitability tests are discussed.

Target group
Users (analysts, laboratory managers, etc.) from the field of food chemistry with knowledge of analytical chemistry and instrumental analysis.

Participation restrictions
Five-day standard course for a maximum of four people

Date
on request

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

Responsible for the content
Dr Martin Gutternigg
Institute for Food Safety Vienna

Department of Veterinary Drugs, Hormones, Contaminants and Special Analyses

Group for Food Ingredients and Food Additives

Fee
on request