We offer hands-on laboratory based training in analytical techniques that equip you to meet the stringent regulatory requirements for food imported into the EU.
Courses offer professionals the chance to perfect their skills and knowledge within the context of an ever-changing regulatory framework.
Please find our Training Terms and Conditions here for review.
All of our courses are bespoke and can be customised to suit your individual requirements.
To enquire about any of our course areas, please email us at:
|Principles of LC-MS||This area provides an insight into the general principles of LC-MS, with a particular emphasis on the different types of ionisation, mass analysers and modes of operation best suited to the analysis of chemical residues and contaminants in food.||Principles of GC-MS||This area provides an insight into the general principles of GC-MS, with a particular emphasis on the theory behind Gas Chromatography and its related techniques.|
|Pesticide Residues in Foods||This area provides training in a portfolio of multi-residue and single residue methods commonly used in the EU for the determination of pesticide residues in fresh produce.|
|Veterinary Drug Residues in Food||This area provides training in methods to determine veterinary drug residues in a wide range of animal products.|
|Mycotoxins in Foods||This area provides training in methods routinely used in the EU for analysis of mycotoxins in food.|
|Advanced Mycotoxins in Foods||This area is designed to expand and develop on topics covered in the 'Mycotoxins in Food' course also offered by Fera.|
|Trace Elements in Foods||This area provides training in methods for measuring heavy metals in food, beverages and clinical samples.|
|Process Contaminants||This area provides training in methods routinely used for analysis of process contaminants in food.|
|Materials and Articles in Contact with Food||This area provides training in migration test methods as well as methods of analysis for a number of potential migrants included in EU legislation.|
|PAHs in Food||This area provides training in methods routinely used in the EU for analysis of PAHs in food, focussing on using GC-MS laboratory methodology to meet the method performance requirements of European Regulations.|
|Food Virology||This area provides training in principles and practices of food virology, focussing on the recently developed standardised methods to detect hepatitis A virus and Norovirus.|
|Food Authenticity||This area provides training in methods for stable isotope analysis to detect food adulteration and determine food origin.|
|Loop-mediated Amplification (LAMP)-Based Method for the Detection of Salmonella in Food and Feed||This area provides training in the practical skills required for setting up, running and interpreting the results of the LAMPbased detection method.|
|Traditional Microbiology Methods||This area provides training in the practical skills required for setting up, running and interpreting the results of traditional microbiological methods.|
Fera reserves the right to cancel or reschedule any of our courses. Under these circumstances, a full refund for registration fees or an alternative course date will be offered. Fera cannot be held responsible for any additional costs incurred as a result of a cancelled training course.
If you cancel your booking more than 30 days prior to the course start date, you will be refunded the full registration fee. If you cancel your booking between 14-30 days prior to the course start date, you will be refunded 50% of the registration fee. If you cancel your booking less than 14 days prior to the course start date, or in the event of your non-attendance, the registration fee will not be refunded. All cancellations must be sent in writing. Fera will accept substitutions Book your place now if you are unable to attend, provided you notify us in writing prior to the course start date.
T: +44 (0)300 100 0326
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