1. General requirements on testing laboratories concerned with natural products and foods control

2. Quality management in production and testing facilities; ISO, good laboratory practice (GLP)/ good manufacture practice (GMP) principles, certification, inspection, accreditation, auditing

3. Terms and definitions used in analytical chemistry, traceability and uncertainty of measurement results

4. Analytical method selection, validation and documentation; performance criteria; verification procedures; calibration, quality control procedures; interlaboratory comparison,

5. Reporting of test results, compliance with specification assessment; disputing of results

6. Overview of advanced instrumental techniques employed in analysis of natural products and foods, current trends

7. Principles of target analysis and non-target screening, fingerprinting / profiling

8. Sample preparation strategies - choice of isolation, purification, pre-concentration strategy

9. Separation methods - the application potential of gas chromatography, liquid chromatography, electromigration techniques

10. Spectroscopic methods - the application potential of absorption, emission and mass spectrometry

11. Bioanalytical methods - immunochemical techniques, biosensors - advantages and limitations

12. Demonstration case study No.1: The use of ´omics´ (proteomics / metabolomics) strategies in food authenticity and traceability

13. Demonstration case study No. 2: The use of mass spectrometric techniques in natural products / foods safety control

Demonstration case study No. 3: The use of advanced chemometrics for data handling in identification of nutraceuticals quality markers