Certificate Course in Hands on Chemical Analysis of Food
Courses are designed as per NABL120 standards to provide rigorous, practical laboratory experience.
- Duration: 2 months
- Mode: Hands On Training
- Fees: ₹25,000/-
Programme Highlights
Moisture Determination of Jams, Juices, Sauces & Concentrates, Meat & Meat Products
Ash Content Determination in Beverages, Canned & processed foods, Herbs, spices & condiments
Fat Determination (Soxhlet Method) of Bakery & confectionery products, Pulses & cereal products, Milk & dairy products (except Human Milk)
Protein Estimation (Kjeldahl Method) of Herbs, spices & condiments, Nuts & nut products
Sample Handling, Preservation
Sodium & Potassium Test in Beverages, Canned & processed foods, Herbs, spices & condiments
Laboratory Safety & Equipment Handling
Report Preparation
Viva, Practical & Certification
- Eligibility
- B.Sc. (Chemistry, Biochemistry, Food Technology, Food & Nutrition, Microbiology, Biotechnology, Life Sciences, Agriculture, Fisheries, Dairy Technology, Zoology, Botany, or equivalent)
- M.Sc. students or graduates in the above disciplines
- B.Tech./M.Tech. (Food Technology, Biotechnology, Chemical Engineering, Dairy Technology, Agricultural Engineering, or related fields)
- Diploma holders in Food Technology, Laboratory Technology, or related disciplines
- Final-year undergraduate and postgraduate students
- Fresh graduates seeking hands-on laboratory experience
ISO/IEC 17025 & GLP Overview
Comprehensive overview of ISO/IEC 17025 & Good Laboratory Practices (GLP) including implementation of effective Laboratory Management Systems.
ADD-ON FEE