Learning path · Beginner
Food testing essentials
From proximate analysis to contaminants and microbial counts: the core tests of a food quality lab.
- 11 steps
- For: Food science students and new food QC analysts
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- ReadFood testing basicsThe big picture: composition, contaminants, additives and microbiology.
- ReadMoisture in foodThe first number on almost every food analysis.
- ReadTotal ashThe mineral fraction left after burning.
- ReadProtein by KjeldahlNitrogen, conversion factors and the classic digestion.
- ReadHow the Kjeldahl unit worksDigestion, distillation and titration explained.
- ReadFat by SoxhletSolvent extraction of fat.
- ReadCarbohydrate and energy valueHow the nutrition panel numbers are calculated.
- ReadWater activityWhy available water decides shelf life.
- ReadTotal plate countThe basic measure of microbial load.
- ReadAflatoxinsA key contaminant test for grains and nuts.
- PractiseTest yourself on the Kjeldahl apparatusMCQs and viva questions.