754320 Reference materials and methods validation in food safety assurance


Type
Lecture and exercise
Semester hours
2
Lecturer (assistant)
Poms, Roland Ernest
Organisation
Institute of Food Science
Offered in
Sommersemester 2018
Languages of instruction
Englisch

Content

On the basis of practical examples the focus will be on current hot topics, such as mycotoxins, food allergens, pathogenic micro-organisms, GMOs, etc., the analytical possibilities (including rapid methods), and the corresponding regulations. Additionally, an overview of international standardisation bodies and examples of international validation studies will be given.
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Previous knowledge expected

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Objective (expected results of study and acquired competences)

After completion of the course the participants are able to describe the problems and challenges involved in the international comparability and validity of analytical results in the assurance of food safety and quality.
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You can find more details like the schedule or information about exams on the course-page in BOKUonline.