Our Training Programs
World-class professional certification courses in Food Safety, Quality, Science, Technology & Agriculture
About This Course
The Advanced Food Chemistry, Food Quality Analysis & Instrumental Analysis Training Course is a premium, competency-based programme designed to develop advanced expertise in food chemistry, food quality analysis, instrumental analysis, and analytical testing for the food, beverage, FMCG, and food testing laboratory sectors. Participants gain practical knowledge of food composition, physicochemical properties, ingredient functionality, analytical chemistry, chromatography, spectroscopy, mass spectrometry, food contaminants, authenticity testing, nutritional analysis, method validation, measurement uncertainty, quality assurance, quality control, and ISO/IEC 17025 laboratory practices. The programme also explores emerging technologies including foodomics, metabolomics, rapid analytical methods, artificial intelligence, digital laboratories, and data-driven analytical decision-making. Through laboratory case studies, practical applications, and industry-focused exercises, participants develop the competence to generate accurate, reliable, and scientifically defensible analytical results that strengthen food safety, product quality, regulatory compliance, research excellence, and innovation across modern food systems.
What You’ll Learn
- Develop advanced expertise in food chemistry, food quality analysis, and instrumental analysis to accurately characterize food composition, functionality, quality attributes, authenticity, and safety using internationally recognized scientific principles and analytical methodologies.
- Apply advanced analytical techniques and modern laboratory technologies to design, validate, optimize, and interpret chemical analyses that support food quality assurance, regulatory compliance, research, innovation, and evidence-based decision-making.
- Integrate cutting-edge analytical sciences, digital laboratory technologies, and data-driven approaches to enhance analytical accuracy, laboratory efficiency, method performance, and scientific integrity across food testing and research laboratories.
- Evaluate food quality, contaminants, residues, adulteration, nutritional composition, and emerging chemical hazards using risk-based analytical strategies that strengthen consumer protection, product integrity, and global food safety systems.
- Lead analytical excellence through quality assurance, quality control, laboratory best practices, and continuous improvement, delivering reliable, defensible, and internationally accepted analytical results that support food manufacturing, regulatory compliance, scientific research, and laboratory accreditation.
Course Curriculum
- Fundamentals of Food Chemistry and Molecular Food Science
- Chemical Composition and Functional Properties of Foods
- Water Chemistry, Water Activity and Food Stability
- Food Constituents: Carbohydrates, Proteins, Lipids, Vitamins and Minerals
- Chemical Reactions Affecting Food Quality and Shelf Life
- Principles of Food Quality Analysis
- Physicochemical Properties and Quality Attributes of Foods
- Proximate Composition and Nutritional Analysis
- Functional Property Evaluation of Food Ingredients
- Quality Specifications and Product Characterization
- Principles of Analytical Chemistry for Food Testing
- Sampling Strategies and Representative Sample Preparation
- Method Validation, Verification and Fitness for Purpose
- Measurement Uncertainty and Metrological Traceability
- ISO/IEC 17025 Quality Systems and Good Laboratory Practices (GLP)
- High-Performance Liquid Chromatography (HPLC)
- Gas Chromatography (GC) and GC-MS Applications
- Liquid Chromatography-Mass Spectrometry (LC-MS/MS)
- Ion Chromatography and Advanced Separation Techniques
- Quantitative and Qualitative Analytical Applications
- UV-Visible Spectroscopy and Color Measurement
- Fourier Transform Infrared (FTIR) and Near-Infrared (NIR) Spectroscopy
- Atomic Absorption Spectroscopy (AAS), ICP-OES and ICP-MS
- Nuclear Magnetic Resonance (NMR) and Advanced Spectroscopic Techniques
- Instrument Calibration, Qualification and Performance Verification
- Chemical Contaminants and Food Safety Hazards
- Pesticide Residues, Veterinary Drug Residues and Environmental Contaminants
- Heavy Metals and Toxic Elements in Foods
- Processing Contaminants and Emerging Chemical Hazards
- Chemical Risk Assessment and Regulatory Compliance
- Food Authenticity and Identity Testing
- Food Fraud Detection and Adulteration Analysis
- Stable Isotope and Fingerprinting Technologies
- Traceability and Origin Verification
- Authenticity Testing for High-Value Food Products
- Introduction to Foodomics and Systems Food Science
- Metabolomics, Proteomics and Lipidomics Applications
- Genomics Integration in Food Chemistry Research
- Rapid Analytical Technologies and Biosensors
- Artificial Intelligence and Digital Transformation in Food Analysis
- Statistical Analysis of Analytical Data
- Chemometrics and Multivariate Data Analysis
- Laboratory Information Management Systems (LIMS)
- Digital Laboratories, Electronic Data Integrity and AI-Assisted Analytics
- Scientific Reporting and Interpretation of Analytical Results
- Quality Assurance and Quality Control in Analytical Laboratories
- Codex Alimentarius, ISO Standards and International Regulatory Requirements
- Analytical Support for HACCP, ISO 22000 and Food Safety Systems
- Laboratory Auditing and Accreditation Readiness
- Regulatory Reporting and Scientific Documentation
- Green Analytical Chemistry and Sustainable Laboratory Practices
- Laboratory Automation, Robotics and Smart Laboratories
- Emerging Technologies in Food Chemistry and Instrumental Analysis
- Innovation Management and Research Excellence
- Future Trends in Food Analytical Science
- Designing an Integrated Food Chemistry and Analytical Testing Programme
- Developing and Validating Advanced Analytical Methods
- Comprehensive Food Quality, Authenticity and Contaminant Assessment Project
- Laboratory Performance Evaluation and Regulatory Compliance Simulation
- Capstone Presentation: Building a Future-Ready Food Chemistry and Analytical Excellence Strategy
Who Should Attend
- Food chemists, analytical chemists, laboratory scientists and food technologists advancing expertise in food chemistry and instrumental analysis.
- Quality assurance, quality control and food safety professionals responsible for food quality analysis, product integrity and regulatory compliance.
- Food testing laboratory personnel, research scientists and ISO/IEC 17025 professionals performing analytical testing and laboratory quality management.
- Regulatory authorities, inspection agencies, consultants and academic researchers supporting food analysis, chemical risk assessment and scientific excellence.
- Product development, R&D and innovation professionals applying analytical science to food formulation, quality improvement and product commercialization.
Prerequisites
- The programme is suitable for both emerging and experienced professionals seeking to strengthen their expertise in food chemistry, food quality analysis, instrumental analysis, analytical laboratory techniques, food testing, research, quality management, and ISO/IEC 17025 laboratory systems.
- Previous laboratory or industry experience is advantageous but not essential.
Key Benefits
- Develop advanced competence in food chemistry, food quality analysis, instrumental analysis and analytical testing, enabling accurate characterization of food composition, physicochemical properties, ingredient functionality, nutritional quality and product performance.
- Strengthen expertise in chromatography, spectroscopy, mass spectrometry, rapid analytical methods, method validation, measurement uncertainty and ISO/IEC 17025 laboratory practices, improving analytical accuracy, laboratory efficiency and internationally accepted testing standards.
- Enhance capability to detect food contaminants, chemical residues, adulteration, food fraud, authenticity markers, allergens and emerging chemical hazards using science-based analytical approaches that support food safety, regulatory compliance and consumer protection.
- Leverage modern analytical technologies, foodomics, metabolomics, artificial intelligence, digital laboratories and data-driven analytical decision-making to improve research quality, laboratory innovation, process optimization and scientific excellence.
- Build leadership in laboratory quality assurance, quality control, analytical method development and continuous improvement, delivering reliable, defensible and regulatory-compliant analytical results that strengthen food manufacturing, research, accreditation and global food quality systems.
Delivery Technique
- Expert-led interactive sessions on food chemistry, analytical science and instrumental analysis.
- Hands-on laboratory workshops using modern analytical instruments and food testing methodologies.
- Industry case studies covering food quality analysis, authenticity testing, contaminants and regulatory compliance.
- Practical data interpretation exercises in analytical method validation, quality assurance and laboratory decision-making.
- Collaborative laboratory projects integrating ISO/IEC 17025, digital laboratory technologies, foodomics and emerging analytical innovations.