Hands-on training in polychlorinated alkanes (PCA) analysis
In short
Training- Lab sessions guided by experts
- 17 – 19 November 2026
- Wageningen, the Netherlands
- Fee: €1638 (incl. training, materials, lunches & 1 social dinner)
- Register before 31 August 2026
From 17 – 19 November 2026, Wageningen Food Safety Research will host a three-day practical course on cutting-edge analytical strategies for PCA in food.
Polychlorinated alkanes (PCAs) are the main components of chlorinated paraffins, a class of industrial lubricants, flame retardants, and plasticizers. They can be found in any type of flexible plastic, from yoga mat to charging cable - and consequently, also as contaminants in our food. The complexity of PCAs with several thousand congeners proves analytically challenging.
This training will give background information, practical tips on setting up PCA analysis in your lab and insights into the most commonly used methodologies for analysing PCAs in food. It will cover both the recommended GC-EI-MS/MS screening and options for (LC/GC-)HRMS characterisation methods and will provide practical examples for different quantification approaches.
There are limited spots available for 10–15 participants.
Questions?
Do you have a question about this hands-on training? Contact Karen Schellens.
Date
Sun 19 November 2028 17:00
Duration description
Registration deadline: 31 August 2026