Food Analysis

Food Analysis

Analytical techniques used in the food industry for the analysis of a range of food parameters such as the analysis of fat-soluble and water-soluble vitamins, dietry fibres in food components, pesticide residues in food products, trace minerals in natural and processed foods, food additives and preservatives, micronutrients in the food chain, food contaminants, and food flavours using the various techniques described in the basic package. HACCP procedure would also be introduced for food safety evaluation programme by the food manufacturers.

Evaluation of techniques by comparison with alternative methods: the limitations of the techniques and their fields of application.

Course Objectives

At the end of the course, participants are able to:

  1. Apply food analysis for industries
  2. Use instruments for food analysis
  3. Provide consultancy services for food manufacturers
What will you learn
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