About Course
Food product testing is vitally necessary, to ensure that the food is free of physical, chemical and biological hazards. Nutritional Labelling is an extremely important factor in the process of Food Testing and Product Analysis. Mentioning Allergenic products helps prevent health hazards Helps food businesses identify further aspects like Label Validation, Sensory Analysis, etc. For food producers of controlled products, moisture analysis is essential to meet legal requirements. Retention period Shelf life is important because it informs consumers when food is safe to eat. Moisture content influences shelf life because increasing water in a product increases its susceptibility to microbes, which can rot and damage food.
At the end of this course, you will understand how to test different parameters from food like moisture, ash, protein, sugar, crud, fat. Lectures include detailed procedures, sample handling, sample preparation, and Reagent making. Details are explained by experienced lab practitioners.
