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This course includes theoretical and hands-on evaluation of strategies for the determination of known-unknown and unknown-unknown contaminants in food.
The focus is placed on answering the questions using a number of common analytical platforms, such as LC and GC with various detectors, including tandem mass spectrometry, while also gaining an understanding of what other tools such as TOF-MS can add.
Materials and techniques of sample preparation will be reviewed and practiced for different foods with special emphasis on foods with different lipid contents. Participants will learn how to implement these methods in their own laboratories through expert instruction and hands-on laboratory training.