Food Analysis is a major requisite of food industry and a very important part of product development and quality assurance. It plays critical role in analysis of raw material as well as finished product. These analytical techniques are required for a wide variety of purposes ranging from testing suitability for purpose, through checking shelf-life or authenticity, to assuring legal compliance. It is important to have a fine understanding of the analytical methods to get correct results and help in decision-making. This level of knowledge is essential for professionals aspiring to build a carrier in food testing and those who wish to groom themselves for effective compliance of ISO 17025 aspects.
FFSQ, IGMPI has developed this short-term training program to provide knowledge about Food Analytical techniques for various parameters of proximate composition of food. The proximate composition of food includes moisture, ash, lipid, protein and carbohydrate content. These science-based procedures act as the basis for decision making in food industry for product development, quality control, and regulatory purposes. IS/AOAC methods of analysis for moisture, ash, lipid, protein, and carbohydrate are implemented here, focusing on the principle of each method, their application and sources of error.
Our aim is to make sure that after the completion of the course each participant is proficient in the field of analysis of food and food products. They can perform proximate analysis of food and food product and respond to questions on a social, scientific and ethical level of Food Analysis. The participants would be ready to develop new approaches for complex, rapidly changing work- and learning contexts in order to make a contribution to the expert knowledge as well as relevant professional experience.
1 : Introduction to the Basic Laboratory Practices and Equipments
2 : A brief introduction to Proximate Analysis
3: Sample preparation as per IS/AOAC method
4: Analysis of Food samples as per IS/AOAC method for Moisture content; Protein content; Fat content; Ash content.
5: Qualitative estimation of Carbohydrate
6: Interpretation of result of Laboratory analysis
7: Food Safety and Standards Act 2006; Rules and Regulations 2011
8: A brief introduction of ISO 17025 (NABL Accreditation) for a food testing lab.
Graduation in Science and Candidates appearing for the final year of Bachelor's degree/equivalent qualification exam or awaiting their results, are also eligible to apply.
The total duration of this short term course is 5 days.
The registration dates for this bi-annual executive programme run by the Institute are updated timely on the webpage. Effective E-learning tools incorporated into the design of the webpage make the course lectures, online live classes and study material easily accessible. This gives a huge window of self-regulated and self-paced performance to the participants.
IGMPI follows a credit system based on all all learning activities involved in studying for all PG Diploma, Executive Diploma and Certificate Programmes. Each of your modules is equal to 4 credits. To successfully complete the programme, you will have to earn all the credits assigned to your programme.
All the participants are obliged to timely submit their assignments and appear for the examination at the end of the course. After successful completion, the participants will be awarded certificate of Approaches to Proximate Analysis of Food by Faculty of Food Safety and Quality, IGMPI.
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