Testing of Food grains,Spices,Condiments,Milk & Milk Products,
Nuts & Oil seeds / oil ,Adulteration test
Nutritional Labeling of Processed food
Testing of Fat,
Protein,
Carbohydrate,
Energy value,
Sugar,
Crude fibre,
Vitamins,
Minerals,
Fatty acid profile,
Cholesterol,
Dietary fibre, etc.
Microbiological Analysis of Food / Water
Microbiological parameters like Total Plate Count, Coliform Count, and Yeast and mold count, Anaerobic Spore count, MPN/100ml.
Water Analysis
Colour, odour, taste, pH,
turbidity, Total Dissolved Solids,
total hardness, sulphates, iron,
chlorides, alkalinity, nitrates,
nitrites, fluorides, residual chlorine,
heavy metals, toxic contaminants, etc
Shelf Life Study
Two basic methods for performing shelf life studies: Real Time and Accelerated. Real time studies store the product under the normal conditions of the product for a period of time greater than the expected shelf life. The product is checked at regular intervals to determine the point of product deterioration.
Kitchen Hygiene Audit
Maintaining hygiene and safety of the kitchen is of utmost importance, to provide healthy and nutritious meals to the consumers. In order to ensure that the highest levels of cleanliness is always maintained, all catering facilities must get their kitchens and dining areas inspected and audited on a regular basis.
