A course for PhD candidates, young researchers and scientists from industries involved in food analysis. The course will focus on several (advanced) techniques and applications used, and to be used, in food analysis. Characterisation, safety, fraud detection and authenticity, product development: a range of relevant methods and their potential and pitfalls will be discussed. Organised by the Graduate School VLAG and the groups Food Chemistry and Organic Chemistry of Wageningen University


Jochem Jonkman

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