This course focuses on equipping professionals in the field of olive oil production and analysis with the skills to analyze fatty acid profiles in olive oil using gas chromatography-FID. Participants will gain hands-on experience in preparing fatty acid methyl esters, estimating fatty acid distribution, and interpreting results, all while adhering to rigorous quality control methods.
Objective
This advanced course provides comprehensive theoretical and practical training in the analysis of fatty acids profiles in olive oil utilising Gas Chromatography-FID.
Target Group
Designed for professionals engaged in the production and analysis of olive oil
Training Topics
- Preparation of fatty acid methyl esters through the trans-esterification method
- Estimation of fatty acid distribution as area percentages
- Techniques involving gas chromatography equipped with flame ionization detection
- Quality control methodologies in chromatography laboratories
- Interpretation and expression of results in the appropriate units
Language of Instruction
Arabic and English
About the Trainers
Faten Abedalaziz is a Laboratory Specialist at RSS. A trained chemist, she holds a Certificate of Appreciation for Scientific Excellence (2015-2016). Faten specialises in quality and adulteration tests for vegetables and olive oils, including fatty acid compositions and sterol content.
Marah Abu-Khalaf is a Laboratory Specialist at RSS and a certified Scientific Researcher: From Design to Analysis. She holds a bachelor’s degree in Applied Chemistry with expertise in quality and adulteration tests for vegetables and olive oils, encompassing fatty acids compositions, sterol content, and various other assessments.