A structured hands-on training program designed to build a strong foundation in food testing laboratory techniques, analysis, and quality practices.
Laboratory safety and hygiene
Good Laboratory Practices (GLP)
Introduction to food testing and regulations
Laboratory equipment identification and handling
Sample collection and sample receiving procedures
Weighing and measurement techniques
Preparation of reagents and standard solutions
pH meter operation and calibration
Moisture analysis
Ash determination
Acidity and alkalinity testing
Salt analysis
Total Soluble Solids (TSS) determination
Fat extraction basics
Protein estimation principles
Laboratory record maintenance
Test report preparation
Introduction to ISO/IEC 17025
Internal quality control procedures
Practical assessment