Preparation and elemental analysis of foodstuffs using microwave-assisted sample digestion and ICP-OES spectroscopy
Concern regarding residues of heavy metals in food is rising nearly everywhere. Contamination can occur at different stages in the food chain from water sources, to animal feedstocks to process and production. Contaminants and toxicity in foods can be made more dangerous through bioaccumulation and bio-magnification. So to protect public health, careful control is required.
Olaf Schulz, SPECTRO Product Manager for ICP-OES instruments, and Ulf Sengutta, General Manager at CEM GmbH, will give an overview of the legal requirements for the elemental analyses of foodstuffs, the principle methodology in terms of sample preparation and analysis and describe how modern techniques and instrumentation can improve workflow, method performance, and results.
Key Learning Objectives:
- Get an overview of the legal requirements for elemental analyses of foodstuffs
- Evaluate sample preparation approaches and instrument technology
- Take away a practical perspective on operational cost considerations such as maintenance, ease of use, lab throughput, and others
Who Should Attend:
- Lab managers and supervisors
- Lab directors and chief scientists
- Principal investigators
- Project leaders
- Post-doctoral fellows
- Technicians and research assistants
- Professors and instructors