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  Events - October 2013


Fera Food Safety Training in Laboratory Methods: Process Contaminants - Acylamide, 3-MCPD, HMF

07 Oct 2013 - 11 Oct 2013 - Fera, York, UK



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This five-day course from the Fera International Food Safety Training Laboratory provides training in methods routinely used for analysis of process contaminants in food. The course will include sample preparation and analytical methods using GC and/or HPLC. The focus will be on acrylamide and 3-MCPD (plus esters) but some applications for furan by Headspace GC-MS and hydroxymethylfurfural by HPLC will be touched on. The course covers:

  • Sample preparation and homogenisation
  • Sample extraction and clean-up
  • Instrumental analysis
  • Data processing
  • EU legislation and control systems
  • Quality control
  • Validation of methods

This course is taught by experts from Fera’s Food and Environmental Safety Programme, who are specialists in food additives and process contaminants and have published widely in these areas. The team undertakes research, method development and validation, surveillance and commercial analysis in foods, beverages, food ingredients and animal feed. The team continues to develop and apply a variety of sample preparation, clean-up, and advanced chromatographic and mass spectrometric detection and measurement techniques.



Further information
Scientific News
Process Contaminants in Vegetable Oils and Foods
Glycerol-based process contaminants found in palm oil, but also in other vegetable oils, margarines and some processed foods, raise potential health concerns for average consumers of these foods in all young age groups, and for high consumers in all age groups.
Apricot Kernels Pose Risk of Cyanide Poisoning
Eating more than three small raw apricot kernels, or less than half of one large kernel, in a serving can exceed safe levels. Toddlers consuming even one small apricot kernel risk being over the safe level.
Soy Shows Promise as Natural Anti-Microbial Agent
Researchers from University of Guelph show that soy isoflavones and peptides could be used to reduce microbial contamination of food.
First DNA Vaccine in the EU Recommended for Use in Salmon
Clynav to protect Atlantic salmon from serious infectious disease.
Grant to Fund Million Peaks Project
The European Research Council (ERC) has awarded a prestigious Advanced Grant to Prof. Peter Schoenmakers, Prof. Albert Polman and Prof. Huib Bakker, all three of whom work at the University of Amsterdam (UvA).
Finding Inorganic Arsenic in Foodstuffs
A new European standard method to determine the content of inorganic arsenic in foodstuffs has been developed at the National Food Institute, Technical University of Denmark.
Effective Identification of Low-Gliadin Wheat Lines
Researchers have demonstrated the use of NIRS to identify low-gliadin wheat lines.
Virus Causing Tilapia Die-Offs Identified
Discovery of the virus causing Tilapia die-offs in Israel and Ecuador points the way to protecting a fish that feeds multitudes.
Interactive Maps Reveal Global Obesity
World’s obese population hits 640 million, according to largest ever study.
Eating Green Could be in Your Genes
Genetic variation uncovered that has evolved in populations that have historically favored vegetarian diets, such as in India, Africa and parts of East Asia.
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