Application of different analytical methods for the detection of irradiated foods


Ten-day training Workshop


English (also available in other languages)


10 credited hours – IFPH


Location & Dates

Istanbul (First Monday every month)

IFPH reserves the right to alter dates, content, venue and facilitator with a reasonable notice time

London (Second Monday every month)

Dubai (Third Monday every month)

Brunei (Fourth Monday every month)

Please note

ON-Demand:IFPH and potential participant/partner can agree other duration/date/locations than those stated above


Delivery Type

Group - Live



Who should take this training-workshop?

This course is especially aimed towards Food Scientists and Manufacturers around the world. The participant in this training course will have the opportunity to work with members of our food control, safety and hygiene team on various regulatory issues in food safety and especially risk assessment, risk management and risk communication.


Fees in GBP (£)

- - - (to be decided)


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Including coffee breaks and a lunch daily



Course Rationale

Food irradiation as a robust method of food preservation has significant public health potential by the reduction of pathogenic microorganisms in solid food. Its introduction into practice has been slow because countries have required comprehensive data to support the wholesomeness of irradiated food and adopted lengthy regulatory procedures.


There is little doubt that one of the principal concerns regarding the acceptance of irradiated food by governments, industry and consumer is the lack of simple and rapid methods for the identification, surveillance and control of such food. The Codex Alimentarius Commission (CAC) has its primary objectives in protecting consumer health and ensuring fair practices in food trade especially the irradiated food. Consequently CAC provided an important incentive for national authorities to introduce regulation on food irradiation through establishing simple and reliable analytical methods to measure chemical changes in irradiated food.


To address the emerging needs for identification of irradiated food, IFPH, London, will conduct a ten-day training course with a focus on safety of food irradiation, legal status, and the rapid analytical techniques employed for its detection.


This program will provide hands-on training and experience in various issues of food irradiation in both public and private sector settings. Information packages on each of the course components will be provided to participants.


Learning Objectives

By the end of the training-workshop, participants will be trained on:




Hands-on Practical

1 &2

i. International Food System and Trade.

ii. Food Irradiation, sources, uses and benefits.

Development of new Post Irradiation detection methods.


i. Safety and Legal Status of Food Irradiation

ii. Toxicological studies of Irradiated food.

Extraction of Radiolytic Markers.


i. Effect of Radiation on Food Constituents.

ii. Microbial and Chemical Hazards.

Clean up procedures of radiolytic extracts.

5 & 6

i. Regulatory, policy issues in food irradiation.

ii. Radiation Chemistry of Foods.

Identification using


7 & 8

Effect of Storage and Cooking on radiolytic markers.

Blind trial & self-assessment.

9 & 10

i. Nutritional Quality of Irradiated Food.

ii. Consumer acceptance of irradiated food. 

Troubleshooting and evaluation


The topics below are to be covered while the hands-on training programme is progressing


Day One and Two:

Historical Background on Food irradiation

Sources of Ionising Radiation

o    Electron Radiation

o    Gamma Radiation

Uses of Food Irradiation

Radiation Dose

Radioactivity versus Irradiation

Food Irradiation Benefits

o    Preservation

o    Sterilization

o    Control Sprouting, Ripening and Insect Damage

o    Control Foodborn Illness

International Food System and Trade

Development of Potential Post Irradiation detection methods


Day Three:

Safety of Food Irradiation

Legal Status of Food Irradiation in the United Kingdom

Legal Status of Food Irradiation in the United States

UK Food Irradiation Licences

Labelling of Irradiated Foods

Toxicological Studies of Irradiated Foods

o    Subchronic Studies

o    Chronic Studies


Day Four:

Effect of Radiation on Food Constituents

o    Radiolysis of Amino Acids

o    Radiolysis of Carbohydrates

o    Radiolysis of Oils and Fats

Effect of ionising radiation on vitamins

Microbial and Chemical Hazards

Identifications methods Based on microbiological effect


Day Five and Six:

Radiation Chemistry of Foods

Radiolytic Products

Free Radicals and their Reactions

The Production and Properties of Free Radicals

Typical Reactions of Free Radicals

Irradiation Parameters


Day Seven and Eight:

Effect of Storage on Cyclobutanone Levels

Effect of Cooking on Cyclobutanone Levels

o    Roasting

o    Boiling

o    Microwave


Day Nine and Ten:

Nutritional Quality of Irradiated Food

Consumer Acceptance of irradiated Foods

Troubleshooting and Evaluation.


Book Now

Reserve your workshop place by completing the application form. IFPH provides specialised high quality training-workshop programmes aimed at leaders in public health.

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