Are you a professional in the food industry and do you want to strengthen your expertise and knowledge about analysis techniques to trace the origin of food materials?
In this online master’s course we will study the analytical techniques that are used for analysis of pesticides, toxins, additives, biofunctionals and markers for authenticity and traceability. Since this online course is part-time, you will be able to combine study and work and enhance your career.
Content of the course
Analysis of components in food materials is important for research, as well as for quality control, and to trace the origin of food materials. In each of these applications, the major issue is to be sure that you actually analyse those and only those compounds on which you need information.
Since food products typically have a very heterogeneous composition (different classes of components, but also variants of the same molecules) the identification and quantification of specific compounds is often not straightforward. In the online master's course Advanced Biochemical Analysis of Foods - Product Authenticity and Toxicology, the student will learn a range of techniques that are used for analysis of pesticides, toxins, additives, biofunctionals and markers for authenticity and traceability in dynamic heterogeneous materials as food products. The basics of these techniques will be explained, as well as the applications, and examples how these are used in industry (quality assurance / quality control), or in academic research.
The analysis techniques discussed in this online master's course are chromatography, mass spectrometry, fingerprinting, isotope analysis, chemometrics and NMR. Furthermore biochemical analysis techniques are discussed as bio(chemical) -assays, immune-assays and PCR. The methods discussed are applicable in food research and development, tracing and tracking, authenticity, allergens, bio-functionality and chemical food safety.
Examples such as authenticity issues with parmesan cheese, health claims, pesticides, marine biotoxins and dioxins are part of the course. The main aim of the online master's course is to understand how these bio-assays and chemical analysis techniques are applied, used and how the results should be evaluated. The knowledge clips and animations will provide detailed information about the background and sensitivities of the different methods.
The online master's course consists of three parts:
- Knowledge clips and animations (covering a.o. mass spectrometry, chromatography, chemometrics and biological assays)
- E-learning material (online cases covering understanding of techniques and data analysis)
- Group work in the form of a research case including the development of an experimental setup followed by data analysis of a dataset provided
You will learn to
- Explain which analytical techniques are applied to detect presence of and toxins, adulterations, or bio- functional compounds in food products.
- Describe the basic principles of these analytical methods.
- Select these analytical techniques.
- Interpret results from these analytical methods.
- Identify errors in results from these analytical methods.
When you want to learn more about ingredient functionality, other online master's courses are interesting for you too! You can deepen your knowledge in a specific career field, without following a complete Master programme. You can register for any combination, but these are our suggestions:
- Advanced Biochemical Analysis of Foods - Product Composition (strongly recommended)
- Advanced Molecular Gastronomy - From Ingredients to Food Texture
- Advanced Molecular Gastronomy - Physical and Chemical Aspects of Flavour Pairing
- Food Ingredient Functionality
After completion of two or more courses there is a unique opportunity to apply what you have learned. You can start a capstone project in consultation with a Wageningen expert in the field. It is a tailor-made project, where you will write a short paper about your results and conclusions. During this work you will be coached by the expert. Price: €1,230,-.
Level of knowledge
Admission to the course requires a level of education in Food Science and Technology or related, such as Chemical Engineering, Biotechnology. Relevant work experience can be considered.
The language of instruction of this course is in English. Admission to the course requires a level of English as defined at the website for Dutch nationals, EU nationals or nationals outside EU/EFTA respectively.
You can complete the online master's course(s) with an exam (not obligatory). If you don’t complete the course with an exam or if you do not pass the exam successfully, you can ask for a certificate of attendance. When you successfully complete the course and the exam, you are entitled to a certificate of successful completion. The certificate is included in the course price.
- Exam: 27 January 2022
- Resit exam: between 6 March 2022 and 12 March 2022