Knowledge about analytical techniques in food analysis is essential in the field of food science and technology. Developments are quite fast and open new ways to look at the composition of foods or changes of specific constituents as well as to the characteristics and performance of food ingredients and final products. Food scientists and technologists active in food research institutes and food industry need to be aware of new techniques and new strategies to evaluate their research on foodstuffs. The course will focus on several (advanced) techniques and applications (to be) used in food analysis and their potential and pitfalls will be discussed.
The course is aimed at PhD candidates and young researchers working in the field of food research, as well as scientists from industries involved in food analysis.
After the course, participants should have a detailed knowledge of the state of the art of the most important analytical methods, their possibilities and their application in complex food systems.
The course will be composed of lectures while the participants are also requested to present a poster of their own work within the field of food analysis. Although attention will be paid to recent developments in analytical chemistry, the analysis of complex foodstuffs will be the central theme of this course. Following a key lecture on a specific technique, some cases will be discussed demonstrating the potential and pitfalls for a certain class of foods or food components. In addition,representatives from industry will showcase how a variety of analytical approaches is applied to study and to understand food performance.
- Sample preparation
- Gas and liquid chromatography
- Mass spectrometry
- Near infrared imaging approaches
- Electronic noses and tongues in flavour analysis
- Simplified and advanced functional binding assays
- Authenticity and traceability
- The biotoxin challenge
- Food microstructure analysis
- Macromolecular food analysis: proteins, phenolics, oligo- and polysaccharides, lipids
- The potential of transcriptomics and proteomics
- The potential of metabolomics
- Interactive food analysis seminar
- Applications in industry
- Prof. H.A. Schols, Food Chemistry, Wageningen University
- Prof. M.W.F. Nielen, Organic Chemistry, Chair Analytical Chemistry, Wageningen University
- Dr V. Baeten, Walloon Agricultural Research Centre
- Dr W.J.C. de Bruijn, Wageningen University and Research
- Dr G. Dervilly-Pinel, LABERCA, ONIRIS, Nantes
- Prof J.P.M. van Duynhoven, Unilever R&D and Wageningen University and Research
- Prof C.E. Elliott, Queen's University, Belfast
- Prof J.G.M. Janssen, Unilever R&D and Wageningen University and Research
- Dr H. Lingeman, VU University Amsterdam
- Dr J.G.J. Mol, Wageningen Food Safety Research, Wageningen University and Research
- Dr S. Renzetti, Fresh Food and Chains, Wageningen University and Research
- Prof. S. van Ruth, Wageningen Food Safety Research, Wageningen University and Research
- Dr. M. Steinhaus, German Research Center for Food Chemistry, Freising Germany
- Dr. P.A. Wierenga, Wageningen University and Research
- Guest contributions by experts from R-Biopharm, Unilever, and Friesland Campina and AOAC International
Date & duration
The course will be held from 24 - 28 January 2022.
The study load of this course is 1.4 ECTS credits. Participants will receive 0.6 ECTS extra when presenting a poster.
The course language will be English.
For organisational matters please contact
J. Jonkman, phone: +31-317-489549 (firstname.lastname@example.org).
More information concerning the content course can be obtained from
Prof. H.A. Schols (Henk.Schols@wur.nl).
Location & accommodation
Wageningen, venue to be announced
The town of Wageningen is 5 km from Ede-Wageningen railway station, with transport options being taxi or bus. Ede-Wageningen railway station is about one and a half hours from Amsterdam Schiphol Airport. For train schedules visit: www.ns.nl.
Registration & course fee
You can register for the course at https://event.wur.nl/vlag_afa22/subscribe
The final registration date is 17 December 2021.
Registration will be accepted in the order in which the registration form is received. You will be notified on acceptance of your registration and you will be sent instructions for payment if applicable. Additional information will follow afterwards.
The course fee (which includes materials, coffee/tea during breaks, lunches and one dinner but does not cover accommodation) depends on the participant's affiliation:
|PhD candidates affiliated with VLAG, PE&RC, EPS, WIAS, WASS, WIMEK
|| € 325
|| € 550
|University staff / Non -Profit
|| € 800
|Industry / For-Profit
|| € 2000
Cancellations may be made free of charge within 6 weeks after registration but before 17 December 2021. After this date the charge will be 25 % of the fee paid or due. Substitutions may be made at any time.