Pesticide analysis in the food industry
TRAINING CENTRE
Information
- Target audience: Laboratory staff, technicians and quality managers in the food industry
- Duration: 1 day, i.e. 7 hours
- Location: On-site or remote
- Prerequisites: None
- In-house price: on request
- Training dates: Contact us
Contact us
Phytocontrol
Audit, Consulting, Training
Parc Scientifique
180 rue Maupas – 30035 NÎMES
Tel.: +33(0)434147000
Fax: +33(0)466239995
Email: contact@phytocontrol-acf.com
TRAINING CENTRE
Objectives
- Acquire knowledge of the origin and classification of pesticides, as well as their physico-chemical characteristics.
- Master analytical techniques (QuEChERS and single-residue methods)
- Know the key elements of current regulations
- Know how to interpret a pesticide test report for conventional or organic farming
TRAINING CENTRE
Programme
- 1. Categories of pesticides tested for and their characteristics
- Insecticides, herbicides, fungicides
- Physico-chemical properties
- Toxicity
- 2. Receipt – sampling – grinding – extraction techniques (multi-residue or single-residue? QuEChERS and QuPPE principles) – Critical steps
- 3. Different qualitative and quantitative analysis techniques for targeted research (chromatography, mass spectrometry) – Standardised methods
- 4. Matrix effects – confirmation of results
- 5. From analysis to results in reports (calculation methods, expression of results, quality control, use of uncertainties…)
- 6. Method validation (the various criteria used to characterise a method’s performance) – method performance monitoring
- 7. Regulations (current texts: conventional, organic, babyfood)
- 8. Interpretation of analysis results and action plans