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Training on Food Testing

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Food testing involves analyzing food samples to ensure safety, quality, and authenticity, covering aspects like detecting contaminants, verifying nutritional content, and evaluating shelf life.  Food Testing and analysis is an essential part of the food safety ecosystem to assure that the food is safe to consume. For the same, Food Safety and Standards Authority of India (FSSAI) recognizes and notifies NABL accredited food testing laboratories under Section 43 of FSS Act, 2006. FSSAI is strengthening the process of testing of various safety parameters such as Heavy metals, Pesticide residues, Antibiotic and drug residues and naturally occurring toxic substances as well as microbiological parameters.

For a food product to be nutritious and enriched, it’s important to know its nutritional value / composition, which comprises of Energy/Calories, carbohydrates, fat, protein, total sugar, added sugar, dietary fibre etc. and the same to be reflected on any product label for regulatory compliance.

Nutritional and quality analysis play crucial roles in public health, growth, metabolism and food safety. By testing of food products, a clear picture of its ingredients, nutrition, and attributes gets projected and also creates a database to identify food potential from different sources targeting common medical anomalies.

Food testing is also vital for assessing the effectiveness of the scientific tools developed by quality management and research and development programs for validation of such instruments and standard operating procedures to get accuracy and precision in this field.

FARE Labs, an accredited (ISO/IEC 17025:2017) laboratory for testing of all types of food & agricultural products involving Wet Analysis, offers a comprehensive food testing training program to ensure the safety and quality of food.  Food analysis involves the process of identifying and quantifying any analyte regarding its content and determining the quality of the food products. Wet Chemical techniques, majorly, gravimetric, titrimetric & Volumetric analysis are well established principles of published methods for analysis. Proximate analysis is the most preliminary and crude values obtained out of a food or feed matrix. It includes Moisture (Water), Ash (Inorganic matter), Crude fat (Oil), Crude Protein, Crude fibre, Carbohydrates etc.  

Objectives

  1. To provide food testing & safety training laboratory course.
  2. To provide a comprehensive understanding of Wet chemical techniques.
  3. To equip participants with practical skills for operating and learning of Food & feed analysis.
  4. To discuss method Verification and sample preparation techniques.
  5. To familiarize attendees with quality tests, test result interpretation, and troubleshooting.

What is to learn?

1. Introduction to Analysis of Wet Chemistry – Food Testing Laboratory

  • Food & Agricultural products: Proximate Analysis (Moisture, Ash, Crude fat, crude protein, Crude fiber, Carbohydrates, Sulphur Dioxide, Gluten etc.
  • Nutritional analysis (Energy, Carbohydrates, total sugar, fat, protein, dietary fiber, Vitamin C) and other quality parameters like Total soluble solids in jams & juices, NaCl & Iodine content in Salts, Particle size, Viscosity, Ethanol content in Beverages, Polyphenols and Catechins in tea products.
  • Nutraceutical products: Nutritional analysis (Energy, Carbohydrates, total sugar, fat, protein, dietary fiber, Vitamin C) and other quality parameters like Appearance, pH, Particle size, Phosphorus, beta carotene etc.
  • Animal Feed products: Proximate Analysis (Moisture, Ash, Crude fat, Crude protein, Crude fiber, Carbohydrates), Calcium, Phosphorus.
  • Marine & Aquaculture products: Total Volatile base nitrogen, pH of brine of canned fish products, Salt as NaCl content.

 

2. Instrumentation and Setup

  • Detailed discussion of UV-Vis Spectrophotometer Components: a light source, double beam, cuvettes and detectors.
  • Detailed Demonstration of FOSS Instruments: Soxtec – fat Analyzer, Kjeltec – Nitrogen-Protein Analyzer, Fibertec 122 – Dietary fiber Analyzer, Alphatec – Falling No. Analyzer, Fibertec FT – Crude fiber Analyzer.
  • Detailed discussion of Alcolyzer: Specific gravity & density analyzer, Ethanol content detector.
  • Detailed discussion of Moisture Analyzer & Water Activity Meter: Halogen based light source, Water temperature gradient based detector.

 

3. Method Development

  • Selecting appropriate analytical methods & Standard for determination for different analytes.
  • Calibration techniques: standard curves and internal standards
  • Determination of Limit of Quantification (LOQ) & Limit of Detection (LOD).

 

4. Applications of Equipment Used For Food and related products

Training will be provided on selected parameters from the list below:

  • UV Vis-Spectrophotometer: Sulphur Dioxide, Polyphenols, Proline, Phosphorus.
  • Alcolyzer: Ethanol Content & density.
  • FOSS Proximate Analysis Instruments: Proximate & Nutritional analysis.

1. Hands-On Training on Food Safety

  • Instrument setup and calibration for sample analysis.
  • Preparation and analysis of more than 500 samples for various matrices.
  • Running FOSS equipment operating procedures: step-by-step guidance.

 

2. Data Analysis and Interpretation

  • Understanding absorbance, reflectance and plotting.
  • Quantification methods and calibration curve creation.
  • Software tools for data processing and reporting.

 

3. Troubleshooting Common Issues

  • Identifying and resolving common problems.
  • Strategies for maintaining instrument performance.
  • Preventive maintenance tips.
  1. Adherence to Safety Protocols: Strictly follow all laboratory safety guidelines and protocols to prevent accidents and ensure the well-being of all participants.
  2. Active Participation: Engage actively in all training sessions, discussions, and practical exercises. Complete all assigned tasks and projects on time.
  3. Respect for Equipment and Facilities: Handle all laboratory equipment and materials with care. Report any damages or malfunctions to the instructor immediately.
  4. Collaboration and Teamwork: Work collaboratively with fellow participants, sharing knowledge and supporting each other’s learning.
  5. Integrity and Accuracy: Maintain a high standard of integrity in all testing procedures and documentation. Ensure that all results are accurate and reliable.

Commitment to the Program: Participants must demonstrate a commitment to the training program by attending all scheduled sessions, completing all assignments, and actively participating in practical exercises. A signed commitment agreement may be required before the start of the program.

Health and Safety Compliance: Participants must comply with health and safety regulations, including wearing appropriate personal protective equipment (PPE) and adhering to all safety protocols. A medical clearance or proof of immunizations may be required for certain training programs.

Designation: Food testing Trainee
Section: Training
Qualification: Ph. D./ M. Tech./ M. Sc./ B. Tech./ B. Sc.
Fees: As Per Industry Standards
Experience: Freshers / Professionals
Employment Type: Short Term / Long Term
Location: Gurugram, Haryana.

Note:

  • Limited Spots Available! Don’t Miss This Opportunity to Advance Your Skills in Food Testing (Wet Chemistry)!
  • For any further inquiries or additional information, please reach out. We look forward to supporting your journey in food safety and quality!
  • FARE Labs – Empowering the Future of Food Testing.
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