PROGRAMME Type Theory Theory Theory Practical Title Introduction, conclusion Practical SubTitle Welcome, introduction, programme, conclusion & debriefing Regulation Compounds to monitor International Food Regulation (particular case of EU) Risk assessment and regulatory limits FVO requirements for third countries Sample Preparation Sample preparation: decision tree, extraction and purification Some examples of applications: mycotoxins, pesticides, antibiotics… Theory Screening Methods NANTES, FRANCE LOCATION The SARAF training takes place within Oniris in Nantes (France). Oniris is about 40 minutes by bus or tram from the city centre, Nantes is 380 km south-west from Paris (2 hours by train, 45 min by plane), and 30 min from the Atlantic Sea Coast. Origin of the SARAF participants: School for Advanced Residue Analysis in Food www.saraf-educ.org Antibody based assays Cell based assays ELISA, EIA, RIA… Biosensors DNA microarrays MS part I: ionisation MS part II: detection and acquisition Chromatographic-MS coupling Structural elucidation (beta-agonists compounds) Confirmatory GC-MS and LC-MS practical aspects Methods (optimisation, maintenance) Practical Some examples of applications: perfluorinated compounds, persistant organic pollutants… Data analysis: GC-MS/MS, GC-HRMS, LC-MS/MS… Theory Introduction to metabolism Metabolism Particular case of application: anaPractical bolic steroids A unique and comprehensive international course dedicated to chemical food safety Theory Theory Quality in analytical laboratories European analytical criteria 2002/657/EC Validation of analytical methods Quality management A detailed programme is available for each session on the SARAF website. School for Advanced Residue Analysis in Food Oniris LABERCA Route de Gachet - CS 50707 44307 NANTES Cedex 3 - France Contact person: Florence RAMDIN Tel: +33 2 40 68 78 80 Fax: +33 2 40 68 78 78 E-mail: [email protected] INTRODUCTION OBJECTIVES COURSE ORGANISATION SARAF is a Continuous Education Programme from Oniris (National College of Veterinary Medicine, Food Science and Engineering) aimed at training junior or more advanced scientists to the analysis of residues and contaminants in food. This concept was elaborated in 2001 by a European network of laboratories in charge of these measures and has been coordinated since its creation by LABERCA (National Reference Laboratory for the analysis of growth promoters and several classes of environmental contaminants in food). Trainees are both scientists involved in residue control laboratories in non-European countries and staff from official laboratories in the EU. The objective is to give technicians, scientists, engineers and postgraduate students in analytical chemistry enjoying a good scientific background and professional experience in the field of residue analysis, the opportunity to: Improve their knowledge of analytical chemistry and especially of the methodology applied to the control of residues and contaminants in food. Be trained on hyphenated techniques involving gas and liquid chromatography coupled to sophisticated detectors, such as mass spectrometers. Learn and put into practice examples of efficient methods applied in most European laboratories for the control of residues and contaminants in food. Learn how to validate a method. The course is ISO9001:2008 certified and takes place over 2 weeks at Oniris in Nantes. All the lectures and practicals are provided in English, in an air conditioned, fully equipped conference room (sound system, video projector, internet facilities and computers for hands-off work) and within a highly sophisticated analytical platform. SARAF THROUGHOUT THE WORLD SARAF in Europe. By the end of 2013, SARAF has already welcomed more than 300 participants from 90 countries in Nantes. 20 Training Sessions have been organised, 7 of which were specially tailored for the European Commission (DG Trade/ DG Sanco). Get a better knowledge of the general regulation regarding residues and contaminants in food. Increase their knowledge of quality assurance applied to assays and method development. Create their own network for further technical and scientific cooperation. CONTRIBUTORS The SARAF team of lecturers is made up of highly experienced and internationally recognised experts: School for Advanced Residue Analysis in Food SARAF overseas. From 2008 to 2013, tailor-made training sessions of 1-2 weeks were organised in 15 countries around the globe (South America, Africa, Asia, Oceania) in the framework of a contract with Coffee breaks, lunches and social events are organised to provide privileged moments of discussion between lecturers and trainees.
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