APA News

  • Successful APA Training Course

    A course entitled “Analysis & Examination of Food” run by the Government Chemist and the APA Educational Trust held last month at the University of Reading proved to be a great success with the participants.
    This postgraduate course had the focus and sense of enjoyment that characterises a good summer school. The sunshine and verdant Reading campus also helped. The commitment of the delegates to long days of intense learning, the dedication and expertise of the lecturers and good organisation made it the success it was.
    Thirteen delegates, all experienced scientists in their own right, benefited from the course. Mainly from UK Public Analyst Laboratories the intake had an international flavour with two scientists from Gibraltar and one from the Hong Kong Special Administrative Region, China. All delegate feedback was overwhelmingly positive. The course, over a two year cycle, offers a distinctive learning experience, validated by active practitioners in the APA Training Committee, with unique features
    • A vibrant mix of lectures, laboratory practical sessions and interactive exercises.
    • Wide range of experts, not available together elsewhere
    • Up to date teaching of safety (chemical and microbiological), authenticity, analysis and the law of food, water, feeding-stuffs and fertilisers.
    • RSC ‘approved training’ status.
    • Professional networking with peer group and leading experts, National Reference Laboratories, senior academic researchers and policy officials.
    • Alignment with the MChemA syllabus
    • Practical and relevant training in microscopy, mycology and microbiology.
    • Interactive exercises including ‘expert witness’ role play mentored by experienced court going scientists.
    • Support in the form of delegate packs, pre-course material and on the Training Section of the APA website regularly updated by the APA Training Committee.

    For more information see the full report attached below


    2017 Analysis & Examination of Food Report