This training provides a strong technical foundation for individuals who want to work in the food sector with a focus on quality and safety. Participants will enhance their laboratory skills and gain employment advantages in R&D, production, and inspection fields.
This program is designed for professional development purposes. The certificate obtained does not substitute for MYK authority certificates in trainings where MYK certification is mandatory.
Training Content
Introduction to Food Analysis and Basic Concepts
Types of food analysis, importance of quality control, and regulatory framework.
Physical Food Analysis
Basic physical methods such as color, texture, pH, density, and moisture content.
Chemical Food Analysis
Determination of fat, protein, carbohydrate, ash, energy value, and additive analysis.
Microbiological Food Analysis
Control of bacteria, yeast, mold, pathogens, and measurement of hygiene indicators.
Food Sampling and Preparation Techniques
Representative sample selection, storage conditions, and pre-analysis procedures.
Laboratory Safety and Equipment Use
Safety rules in the laboratory, introduction, and use of basic instruments.
Interpretation of Results and Reporting
Evaluation of analysis results, compliance with standards, and report writing.
Turkish Food Codex and International Standards
Regulatory knowledge, limit values, and accreditation requirements.
(MY)
The training is open to corporate cooperation (institution/company packages), and individual applications are not accepted.
The training content can be restructured according to the profile and needs of corporate participants.
Through mutual agreement, the scope and method of the training (Face-to-Face, Online) are determined, and relevant processes are completed.
Upon agreement, the training location and schedule are set based on the availability of your organization’s participants and our instructors.