Predicting Food Quality Solving Food Science Problems Modelling


Advanced Biochemical Analysis of Foods - Product Authenticity and Toxicology

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.

Organisator Wageningen University & Research

ma 6 januari 2020

Duur 4 weeks (20 hours per week)
Locatie Online
Prijsomschrijving €1,230

Register now

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 this course, 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 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 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 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.

Combining courses

When you want to learn more about ingredient functionality, other 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

Capstone project

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,-.

Assumed knowledge

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 course(s) with an exam (not obligatory) or a capstone project. When completed successfully this will be mentioned on your certificate (included in the price).

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