Analytical: Trends and innovative approaches in solving challenges in food & beverage analytics

This year program will be separated into three sections (3 days):

1. (22.09.2020) SAMPLE  PREPARATION

Food analysis is a diverse and interdisciplinary area of research that has an important health, social and economic impact. It is a very important branch of analytical chemistry, which provides information about chemical composition, processing, quality control and contamination of foodstuffs, thus ensuring compliance with different food legislation and commercial legislation.

Sample preparation of foods is a huge challenge for two primary reasons. First, typical food testing assays can include many analytes with widely varying chemical properties, and second, sample matrices are complex and often contain compounds that can interfere with analysis. In addition, the quality and proper use of the devices used in this process are also important for reliable results.

2. (23.09.2020) METHOD DEVELOPMENT AND ADVANTAGES OF OXIDATION TEST

One of the most important aspects for reliable analitical results is the choice of the right chromatographic column. Which column is best for your application? From theory to practical challenges in everyday work.

One of the common questions we also ask ourselves is how to identify quality food. The oxidative stability test is on of the answers to this question. It provides us with answers to many questions, among other things, it helps us understand what is the optimal packaging, storage, and transport of certain foods.

3. (24.09.2020) NEW TRENDS IN FOOD ANALYSIS AND FOOD INDUSTRY

Is our food safe? We will probably never be able to answer that question completely. But we can say it has never been ckecked better than today. Every new day brings new trends. Analysis of foods is continuously requesting the development of more robust, efficient, sensitive, and cost-effective analytical methodologies.

New trend is also the use of cannabinoids in the food industry.