Join Bruker and the Hamburg School of Food Science, University of Hamburg, for an immersive and insightful workshop dedicated to advancing the science of food authenticity through mass spectrometry. This event brings together leading experts, researchers, and industry professionals to explore the latest developments, methodologies, and applications in the field.
Over the course of the workshop, participants will gain valuable knowledge on key topics such as:
We are honored to welcome distinguished speakers including Prof. Markus Fischer (University of Hamburg), Prof. Jens Brockmeyer (University of Stuttgart), Dr. Sofia Drakopoulou (University of Athens) and Dr. Linda Monaci (National Research Council (IBIOM-CNR)), who will share their expertise and insights on cutting-edge research and real-world applications.
This workshop is part of an ongoing series that began in 2023 with our inaugural event in Athens. Each edition brings together leading minds in food science to explore the latest in mass spectrometry and food analysis. Click here to explore highlights from the Athens workshop.
Food Authenticity Workshop
When: September 4-5, 2025
Where: University Hamburg, Martin-Luther-King-Platz 6, 20146 Hamburg, Germany
The workshop will take place at University of Hamburg Department of Chemistry (Martin-Luther-King-Platz 6, 20146 Hamburg) from September 4 to September 5, 2025. The venue is easily accessible by public transport and is within walking distance of several hotels.
Travel Notes:
Early registration is encouraged as space is limited.
We look forward to welcoming you to this exciting event where science meets authenticity!
Speaker | Topic | Affiliation |
Prof. Markus Fischer | Overview of Food Profiling | Hamburg School of Food Science, University of Hamburg, Hamburg, Germany |
Marina Creydt, PhD | Mass Spectrometric Strategies for Detecting Food Fraud | Hamburg School of Food Science, University of Hamburg, Hamburg, Germany |
Denise Meyer | Rapid Authentication of Oregano using DART-TQ | Hamburg School of Food Science, University of Hamburg, Hamburg, Germany |
Prof. Jens Brockmeyer | Authentication of Food Material with LC-MS | Food Chemistry Department, University of Stuttgart, Stuttgart, Germany |
Linda Monaci, PhD | Saffron Adulteration with DART-MS/MS | Institute of Biomembranes, Bioenergetics and Molecular Biotechnologies, National Research Council (IBIOM-CNR), Bari, Italy |
Klemens Losso, PhD | Truffle Analysis with DART-MS | Department Food Technology & Nutrition, MCI | The Entrepreneurial School®, Innsbruck, Austria |
Sofia Drakopoulou, PhD | Authenticity of Extra Virgin Olive Oil with DART-MS | National and Kapodistrian University of Athens, Athens, Greece |
Eleni Nastou | Origin of Greek Honey with DART-MS | National and Kapodistrian University of Athens, Athens, Greece |
Panagiotis-Loukas Gialouris | Greek Wine Origin with UHPLC-TIMS-QTOF-MS and HS-SPME-GC-MS | National and Kapodistrian University of Athens, Athens, Greece |
Ilona Nordhorn, PhD | MetaboScape - a Powerful Software for Food Authenticity | Bruker Applied Mass Spectrometry, Bremen, Germany |
Join us for an engaging and informative workshop dedicated to exploring the science, technology, and innovations of food authenticity analysis.
Please fill out the form below to secure your spot. We look forward to your participation!
For Research Use Only. Not for Use in Clinical Diagnostic Procedures.