This one day course offered by Campden BRI is designed to give delegates an understanding of analytical methods associated with food authenticity testing and the detection of adulterants. The course will give a general overview of techniques used to detect adulterants and determine authenticity in a wide range of food types. The methods covered include: genomic and proteomic methods to detect species, use of non-targeted DNA approach such as DNA profiling and next generation sequencing, spectroscopy screening methods (NIR, FT-IR, Raman), chromatography and mass-spectrometry approaches (LC-MS, GC-MS etc), techniques involved with food origin testing, rapid methods suitable for in-house testing. The techniques will use case study examples where possible, and it is anticipated that some rapid methods will be demonstrated. There will also be an opportunity for delegate specific problems to be discussed.
More details and registration can be found on this link
