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 and scientists from industries involved in food analysis.
Participants are encouraged to bring a poster for the planned poster sessions.
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 is aimed at PhD candidates and young researchers working in the field of food research and scientists from industries involved in food analysis.
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, an excursion will be organized to one of Europe’s largest research facilities in food science and nutrition, illustrating the need of using multidisciplinary approaches 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
- The data handling challenge
- Interactive food analysis seminar
Enclosed the preliminary programme
- Prof. H.A. Schols, Food Chemistry, Wageningen University and Research
- Prof. M.W.F. Nielen, Organic Chemistry, Chair Analytical Chemistry, Wageningen University and Research
- Dr. G. Dervilly-Pinel, LABERCA, ONIRIS, Nantes
- Prof. C.E. Elliott, Queen's University, Belfast
- Prof. J.P.M van Duynhoven, Wageningen University and Research
- Prof. S. van Ruth, RIKILT, Wageningen University and Research
- Dr V. Baeten, Walloon Agricultural Research Center, Brussels
- Prof. J.G.M. Janssen, Unilever R&D, Vlaardingen
- Dr H. Lingeman, VU University, Amsterdam
- Dr J.G.J. Mol, RIKILT, Wageningen University and Research
- Dr W.M.A. Niessen, hyphen MassSpec
- Dr S. Renzetti, Fresh Food and Chains, Wageningen University and Research
- Dr J.P. Vincken, Wageningen University and Research
- Dr P.A. Wierenga, Wageningen University and Research
- Prof. J.P.M. van Duynhoven, Wageningen University and Research
- Dr P. de Waard, Wageningen University and Research
Date & duration
The course will be held 5 days, from 4 - 8 February 2019.
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.
More information concerning the course can be obtained from
Prof. H.A. Schols (Henk.Schols@wur.nl).
For organisational matters please contact
Mrs. C. van Bree-Evers (email@example.com).
Location & accommodation
The course venue is Hotel and Congress Center WICC, Lawickse Allee 9, 6701 AN Wageningen.
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.
Hotel accommodation is not included in the course fee. However a number of hotel rooms have been blocked at the WICC. Accommodation costs are €69,- (single room, inlc. breakfast), €74,50 (twin room, single use incl. breakfast) per night. Participants have to book their own room by sending an e-mail to: firstname.lastname@example.org. Please book your room before 20 December 2018 and mention booking code AFA19
Registration & course fee
To register please complete the electronic reply form
The number of participants to the course is limited to 65.
The final registration date is 4 January 2019.
Registration will be accepted in the order in which the registration form is received. You will be notified on acceptance before 1 December 2018. They will receive instructions for payment, and further course details.
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
|| € 325
|| € 550
|University staff / Non -Profit
|| € 800
|Industry / For-Profit
|| € 2000
- No charge until 4 January 2019
- 25% of the course fee paid or due till 28 January 2019
- No refund after 28 January 2019
Substitutions for participants may be made at any time until the start of the course.
Enclosed the preliminary programme