Symposium on recent advances in food analysis, Prague
5 November 2003 - 5 November 2003
Czechia
The first international symposium on recent advances in food analysis will take place from 5 to 7 November in Prague, Czech Republic.
The event is organised by the international association of environmental analytical chemistry, and will gather leading scientists to present the latest advances and applications in food analysis through plenary sessions and keynote lectures.
The scientific program will cover all analytical aspects related to the following topics:
- Residues and contaminants (pesticides, dioxins, flame retardants, veterinary drugs, toxic elements);
- Food processing and packaging contaminants (acrylamide, 3-MCPD, plasticisers);
- Natural toxins (phytotoxins, marine toxins, mycotoxins);
- GM food and substantial equivalence;
- Authenticity and fraud;
- Novel foods, nutraceuticals, products from organic farming;
- General food analysis (proteins, lipids, carbohydrates, vitamins, flavour components, minerals);
- QA/QC, method performance characteristics and legislation issues in food analysis laboratories;
- Exposure assessment (surveillance, monitoring, total diet studies).For further information, please consult the following web address:
http://www.iaeac.ch/foodportal.htm(opens in new window)
The event is organised by the international association of environmental analytical chemistry, and will gather leading scientists to present the latest advances and applications in food analysis through plenary sessions and keynote lectures.
The scientific program will cover all analytical aspects related to the following topics:
- Residues and contaminants (pesticides, dioxins, flame retardants, veterinary drugs, toxic elements);
- Food processing and packaging contaminants (acrylamide, 3-MCPD, plasticisers);
- Natural toxins (phytotoxins, marine toxins, mycotoxins);
- GM food and substantial equivalence;
- Authenticity and fraud;
- Novel foods, nutraceuticals, products from organic farming;
- General food analysis (proteins, lipids, carbohydrates, vitamins, flavour components, minerals);
- QA/QC, method performance characteristics and legislation issues in food analysis laboratories;
- Exposure assessment (surveillance, monitoring, total diet studies).For further information, please consult the following web address:
http://www.iaeac.ch/foodportal.htm(opens in new window)