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.

The training is open to institutional collaborations (package for institution/company legal entities), and individual applications are not accepted. The training content can be reorganized according to your institutional participant profile and needs. As a result of mutual discussions, the scope and method of the training (face-to-face / online) are determined and the relevant processes are completed. In case of mutual agreement, the date, time, and location of the training are planned in line with the availability of your institution’s participants and our instructors.