Analysis of Packaged Food Products

Analysis of Packaged Food Products

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Analysis of Packaged Food Products

Duration: 30 Days Fees: Rs. 7,000/-
  • Good laboratory practices
  • Introduction of packaged food
  • Demonstration of all Instrument
  • Chemical calculation & Reagent Preparation

    Canned Food products

    • Determination of Moisture in Soup Powders
    • Determination of Acid insoluble ash in fruit/vegetable cereal flakes
    • Determination of Starch Content in fruit/vegetable cereal flakes
    • Determination of Fruit content in Murabba
    • Determination of Moisture, Ash, Acid insoluble ash in Dehydrated Fruits / Vegetables
    • Determination of soluble solids,
    • Microbiological examination in fresh and canned fruits, jams and preserves

      Chutney/Tomato Sauces/Vinegar

      • Determination of Total soluble solids (salt free basis) in tomato ketchup
      • Determinaton of Titrable Acidity in tomato ketchup/ Culinary Pastes
      • Determination of Acidity, Mineral Acid, Caramel, Phosphorous, Nitogen in Vinegar
      • Determination of Rehydration ratio in Dehydrated Fruits / Dehydrated Vegetables
      • Determination of moisture in Dried fruit & Nuts
      • Determination of Drained weight, titrable acidity, Acidity of Vinega and Pickles
      • Determination of Sodium Chloride (salt content) in brine

        Cakes, Biscuits and Chips

        • Determination of Synthetic Colour in Biscuits, Cakes.
        • Determination of Riboflavin in Fortified Maida
        • Determination of wheat grains/biscuit moisture, protein, fat and ash contents
        • Diastatic activity and maltose value
        • Starch damage content

          Confectionaries

          • Determination of Moisture, total ash, water soluble ash in Coffee
          • Determination of Caffeine Content and Chicory in Coffee
          • Determination of Moisture, reducing sugars and sucrose in honey
          • Determination of Moisture, Fat, Rancidity, Milk Fat and Cocoa solid in Chocolate

Basic Analysis of Packaged Food Products

Duration: 15 Days Fees: Rs. 4,500/-
  • Good laboratory practices
  • Introduction to microbiology (Basic & Applications)
  • Demonstration of all Instrument

  • Chemical calculation & Reagent Preparation
  • Determination of Moisture in Soup Powders
  • Determination of Acid insoluble ash in fruit/vegetable cereal flakes
  • Determination of Starch Content in fruit/vegetable cereal flakes
  • Determination of Fruit content in Murabba
  • Determination of Total soluble solids (salt free basis) in tomato ketchup
  • Determinaton of Titrable Acidity in tomato ketchup/ Culinary Pastes
  • Determination of Acidity, Mineral Acid, Caramel, Phosphorous, Nitogen in Vinegar
  • Determination of Rehydration ratio in Dehydrated Fruits / Dehydrated Vegetables
  • Determination of Synthetic Colour in Biscuits, Cakes.
  • Determination of Riboflavin in Fortified Maida
  • Determination of wheat grains/biscuit moisture, protein, fat and ash contents
  • Determination of Moisture, total ash, water soluble ash in Coffee
  • Determination of Caffeine Content and Chicory in Coffee

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