The professionals in the food industry; specially food chemists and technologists, quality assurance and R&D professionals should possess a sound knowledge on food product testing, laboratory management and quality assurance to ensure the food safety, legality, quality and authenticity of the products and processes. Furthermore, undergraduates and research assistants who are doing the researches need special knowledge and skills on the same field.
This training covers the fundamental aspects of quality assurance and food product testing. Participants will learn about basic requirements for establish a testing laboratory, good laboratory practices (GLP), method validation, data analysis, and quality control procedures and laboratory accreditation requirements according to ISO 17025.
After successful completion of the training program, the participants will be able to implement a good laboratory practices and specific testing procedures to ensure the food safety and product quality.
This training also provides a foundation for the undergraduates to conduct their final year experimental research and other researchers and scientists and chemists to establish and maintain a robust quality management system within a food testing laboratory.
Specially this training program enhances the knowledge on product testing and its skills and techniques.
This training program aims to equip professionals of the food industry and students of the relevant fields of studies with the essential knowledge and skills on food product testing, laboratory management and food quality assurance.
Gathering knowledge and exhibiting the skills in food product testing, laboratory management and quality assurance provides immense opportunities in the field of manufacturing, quality assurance, certification and compliances and research and development.
Section No
Title
No. of Hours Allocated
01.
Introduction to Food Quality Laboratory
0.5
02.
Laboratory Designing
1.5
03.
Identification of Glassware, Equipment and Instruments
03
04.
Sampling
01
05.
Analytical Process in Testing Laboratory
01
06.
Basic Techniques in Laboratory Testing
02
07.
Basic Product Testing
03
08.
Laboratory Quality Assurance
02
09.
Laboratory Accreditation Requirements
01
Total Hours of the Training
15
This section provides an overview, functions and importance of the food product testing laboratory.
This section focuses on the structural, instrumental, safety and other environmental requirements of establishing a food product testing laboratory which ensures the suitability of the laboratory to maintain accurate test results and to provide safe work place for the analysts and instruments.
This section provides an essential knowledge on different glassware, equipment and instruments used in a general food product testing laboratory. This section also covers principles, techniques of usage, important handling aspects, calibration and maintenance activities of the glassware, equipment and instruments.
This section focuses on the collection of the samples from the production processes and other sampling sites prior to commencement of the analysis. Sampling is a crucial process in the product testing as correct sampling is always required to get correct results through the analysis in order to interpret the results on the lot.
This section provides a foundation to conduct the laboratory analysis process in a stage wise sequential process. Understanding of this section provides the participants to conduct laboratory testing in a well structured and streamlined process without any disturbances and lagging to achieve the tests targets effectively and efficiently.
This section provides an essential guide for the basic techniques in laboratory testing. Different kind of techniques and skills are required to perform the tests accurately using different instruments, equipment and chemicals, and it is very essential to develop such skills by the laboratory analysts.
This section aims to provide in-depth knowledge on proximate and other physicochemical analysis which are widely used in the food.
The food product testing laboratory should perform certain practices to keep the accuracy, reliability, reproducibility and quality of the tests and their results. This section focuses on the quality assurance aspects of a food product testing laboratory.
This chapter serves as an introduction, laying the groundwork for understanding the importance and intricacies of accreditation and requirements to be fulfilled by an organization to apply for the laboratory accreditation under ISO 17025.
No
Assessment
Marks Allocated
01
Formative Assessment (Online MCQ)
20%
02
Summative Assessment (Case Study)
80%
Total Marks for the Assessment
100%
Final Mark
Grade
75-100
A
65-75
B
55-65
C
45-55
D
<45
F
Web Designer
02 days
Zoom online platform
English and Sinhala
All the participants should maintain at least 80% attendance to obtain the certificate.
Participants will be rewarded with hard copy certificate upon participation and passing the test(s).
The interested candidates should apply for the training program through the google form by providing name, address, contact number, email address and institution and should pay the relevant training fee prior to commencement of the training program.
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