‘Advanced Food Analysis’ is aimed at PhD candidates and young researchers working in the field of food research and scientists from industries involved in food analysis.
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.