The program involves:
• Series of LECTURES providing an insight into contemporary trends in ANALYTICAL & BIOANALYTICAL STRATEGIES IN FOOD QUALITY AND SAFETY CONTROL and CHALLENGES / NOVEL APPROACHES IN FOOD AND NATURAL PRODUCT ANALYSIS
• Series of VENDOR WEBINARS (November 3 & November 4) offered by leading companies providing the opportunity to introduce recent instrumentation and analytical strategies for advanced food quality, safety and authenticity control.
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