Measuring the surface temperature without contact is, among other things, a widely used method in the food industry. Contact thermometers have the advantage that the temperature indication within limits is a good measure of the temperature of the measured surface. Radiation thermometers do not have the disadvantage that they change because they are loaded at high temperatures, but there are many other problems. They often also measure the temperature of an object in the neighborhood in the reflection of the measurement object. You must also know the emission coefficient of the object to be measured. The contact temperature must be known for a good emissivity measurement.

This course has been merged with the follow-up course temperature measurement and thermometer calibration. By means of E-learning modules you learn the material prior to the course in which these experiments are incorporated.


We take you into our lab, which is built up in the course room, and we measure with you in small groups, you perform experiments and you work them out in an uncertainty budget.

(If and when an instrument should be calibrated)


This course offers help if you are responsible for the measurement or calibration system in your company, regardless of what you want to have calibrated. You learn to determine yourself which instruments need to be calibrated and how often, but especially also which instruments do not need to be calibrated. You learn the background of, and the rules regarding "acceptable traceability". This course consists of an e-learning module and a test module and can optionally be expanded with a workshop on location.

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Kelvin Training

Martin de Groot

Ruud Elving

Anneke Engelen


Kampdijklaan 4
5263 CJ Vught

t: +31 (0) 737 851 552
m: +31 (0) 651 827 868


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