Food Analysis Date 27 – 28 February 2020, Location – Brussel, Belgium
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.
This course provides an introduction to the theory and practice of the analysis of food composition and characteristics. Analytes of nutritional, functional, safety and regulatory importance will be measured. Techniques and instrumentation used for the analysis of foods including spectroscopy, chromatography, and titration will be examined. Selection of the appropriate method for analytes and food systems will be discussed.
- Food Chemistry
- Food Microbiology
- Food Sensory Science
- Food Toxicology
- Food Additives
- Food Packaging
- Sampling Technique in food
- Physical and Chemical analysis of foods
- Microbial analysis of foods
- Instrumental analysis of food
- Sensory evaluation of food
- Good Laboratory Practices
- Food Law
- Applied statistical method in Quality Assurance
- Practical Examples on Food Analysis ” on Physical analysis, Chemical analysis and instrumentation analysis of food.
Each Module will also cover the use of Case Study with it.
Brussels, officially the Brussels-Capital Region, is a region of Belgium comprising 19 municipalities, including the City of Brussels, which is the capital of Belgium.
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