Course

Advanced Food Analysis

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.

Organised by the Graduate School VLAG, in co-operation with Food Chemistry (Wageningen University) and Organic Chemistry (Wageningen University)
Date

Mon 4 February 2019 until Fri 8 February 2019

Venue Wageningen, The Netherlands