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.
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
- 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. G. Dervilly-Pinel, LABERCA, ONIRIS, Nantes
- Prof. C.E. Elliott, Queen's University, Belfast
- Prof. H-G. Janssen, Unilever R&D, Vlaardingen
- Dr. A. Jurgens, TNO, Zeist
- Dr. H. Lingeman, VU University Amsterdam
- Dr. J.G.J. Mol, RIKILT, Wageningen UR
- Dr. W.M.A. Niessen, hyphen MassSpec
- Prof. S. van Ruth, RIKILT, Wageningen UR
- Prof. P. Sandra, Ghent University
- Dr. M. Steinhaus, German Research Center for Food Chemistry, Freising Germany
- Dr. J.P. Vincken, Wageningen University
- Dr. P.A. Wierenga, Wageningen University
- Dr. P. de Waard, Wageningen University
Date & duration
The course will be held 5 days, from 23 - 27 January 2017.
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. Y.H.M. Smolders, phone: +31-317-485108 (Yvonne.Smolders@wur.nl).
Location & accommodation
The course venue is Conference Centre Hof van Wageningen (www.hofvanwageningen.nl).
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.
A number of hotel rooms have been block booked at the Hof van Wageningen for course participants, but only until 8 December 2016. Accommodation costs are € 75 (single room; bed & breakfast) or € 82.50 (double room/single use; bed & breakfast) per night. Hotel reservation is handled by Hof van Wageningen. Participants have to book their own hotel room by sending an email to: email@example.com. Please mention booking code FA17
Registration & course fee
To be able to fill in the registration form, you need a "VLAG-events account".
Registration is closed
The number of participants to the course is limited to 60.
The final registration date is 19 December 2016.
Registration will be accepted in the order in which the registration form is received. You will be notified within two weeks on acceptance of your registration and you will be sent instructions for payment, and further information.
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
|| € 250
|| € 500
|University staff / Non -Profit
|| € 750
|Industry / For-Profit
|| € 2000
Cancellations may be made free of charge within 6 weeks after registration but before 19 December 2016. After this date the charge will be 25 % of the fee paid or due. Substitutions may be made at any time.