AOAC India
The organization is committed to being a proactive, worldwide provider and facilitator in the development
Category: Events
Category: Events
Food Authenticity and Safety – Virtual Conference Video
Click here to watch Conference Video This conference will have presentations from various National and International experts/ regulators/Industry leaders. The purpose of authenticity testing is to assure the true state of food. According to the International Food Authenticity Assurance Organization (FAAO), “food authenticity is the process of irrefutably proving that a food or food ingredient is in its original,
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Determination Of Eight Bound Nitrofuran Residues, Using A Rapid Microwave-Assisted Sample Preparation Approach With UHPLC-MS/MS Detection – Webinar Video
Speaker : Dr. Martin Danaher Nitrofurans are a class of antibacterial agents that are banned from use in food producing animals on several continents, due to their undesirable toxicological properties. Methodology for analysing these banned compounds is standard in most countries, with analysis primarily focusing on four main compounds, detected as their marker residues, AOZ,
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Rapid On-site Solutions for Mycotoxin Testing in Foods – Webinar Video
Mycotoxins are toxic secondary metabolites produced by certain filamentous fungi (molds). They can enter our food chain either directly from food components contaminated with mycotoxins or by indirect contamination from the growth of toxigenic fungi on food. Consumption of mycotoxin-contaminated food or feed can cause acute or chronic toxicity in human and animals. Thus
DetailsGood Quality Practices w..r.t ISO 17025 for the Food Testing Labs – Webinar Video
The food industry depends a lot on the results of testing generated by the food lab for ensuring the quality and safety of the product with respect to the Regulatory and its own requirements. Moreover, the Nutritional Parameters are put on the label, for the general consumer to understand the contents. Any error in
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Environmental monitoring -an important Food Safety Strategy – Webinar Video
Globally, we are facing a truly unprecedented situation. COVID-19 has already changed the way we interact and produce food. The potential for food borne transmission is a worry with every new emerging infection. In case of COVID-19, the main risk involved in human to human transmission during food handling is from close contact with infected
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Regulatory analysis of Mycotoxins in Food (Nuts & cereals) – Webinar Video
Mycotoxins are metabolites of fungi having potential carcinogenic, mutagenic and other toxic effects in human and animals. Mycotoxin contamination frequently causes trade issues. Regulations have been established in many countries to protect the consumer from the harmful effects of mycotoxins. So, their detection at trace level or below regulatory limit is important. To comply
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Webinar on Foreign Material in Food & Beverage (Investigation & Testing)
The Hazard Analysis and Critical Control Points (HACCP) system classifies risks to consumers into three categories—biological, chemical, and physical—and it emphasizes preventing, reducing, or eliminating high-risk biological hazards. Food safety professionals, as a result of years of education, experience, and audits to the HACCP system, often relegate physical hazards to lower risk status, primarily controlled
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Webinar on Uncertainty of Measurement in Food Chemical Testing
The uncertainty of measurement is the key indicator of the quality of any experimental result. Proper consideration of measurement uncertainty is imperative when testing a sample against the legal/compositional limits. This task could be quite challenging when the entity measured in an investigated sample is so close to the limit, that its uncertainty, however
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