Food analysis and quality assurance has picked up importance in the recent years with the food industry. Food manufacturers must have traceability in their industry to ensure their food products are safe, with no contaminants or residues, and to provide accurate nutritional information. General laboratory testing of a manufacturer’s product may include the following techniques: Analytical chemistry testing, Food microbiology testing, Food nutrition analysis, Food allergen testing and Sensory testing.

Anyone working in a food manufacturing setting where food is being prepared, cooked and handled.

1. Food Chemistry
2. Food Microbiology
3. Food Sensory Science
4. Food Toxicology
5. Food Additives
6. Food Packaging
7. Sampling Technique in food
8. Physical and Chemical analysis of foods
9. Microbial analysis of foods
10. Instrumental analysis of food
11. Sensory evaluation of food
12. Good Laboratory Practices
13. Food Law
14. Quality Assurance and quality control 
15. Practical on Food Analysis " Hand on training on Physical analysis, Chemical analysis and instrumentation analysis of food.
16. Laboratory demonstration, practical’s and instrument handling

this rate includes participant’s manual, Hands-Outs, buffet lunch, coffee/tea on arrival, morning & afternoon of each day.

• Based on case studies (30%); Techniques (30%); Concepts (10%) and Role Play (30%)
• Pre-test and Pro-test
• Variety of Learning Methods
• Lectures
• Case Studies and Self Questionaires
• Small Group Work
• Discussion
• Presentation

Daily Course Timings:

08:30 - 08:50       Morning Coffee / Tea

08:50 - 10:20       First Session

10:20 –10:40       Coffee / Tea / Snacks

10:40 - 12:20       Second Session

12:20 - 12:40       Coffee / Tea / Snacks

12:40 - 14:30       Last Session