This course provides an overview of contaminants in food, including information on their possible sources, health effects and the current legal situation. Various methods for analysing process contaminants are presented and issues of validation, quality assurance and result evaluation are discussed.

Contents

• Background and significance of contaminants in various foods
• Practical training on the analysis of process contaminants using LC-MS/MS, GC-MS and GC-MS/MS, covering the entire workflow (sample homogenisation, sample preparation, measurement, data evaluation and reporting).
• Method validation and quality assurance according to accreditation and EU legal requirements

Target group

• Analysts
• Managers of laboratories
• Interested persons

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 Christoph Czerwenka
Department of Veterinary Medicines, Hormones and Contaminants
Institute for Food Safety Vienna, AGES

Fee
on request