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Schedule for E-Learning Modules

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1
 Food Chemistry
Lipids
DR. LALITHA GOWDA

Former Chief Scientist, CSIR – Central Food Technological Research Institute, Mysore
Classification, structure, properties and functions of fatty acids, essential fatty acids, fats, phospholipids, sphingolipids, cerebrosides, steroids, cholesterol, plant sterols, bile acids, prostaglandins, lipoamino acids, lipoproteins, proteolipids, lipopolysaccharides. Classification of fatty acid based on Carbon number, position of double bond, saturation, unsaturated, conjugated position in triglycerides. Reactions of lipids, oxidative and hydrolytic rancidity. Different types of fats, uses in food processing, food emulsions, fat replacers. Changes during food processing. Protein lipid interaction, Lipid Carbohydrate interaction, Lipid-Lipid interaction.
4th April, 2019
11.00- 12.00 pm

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2
  
Proteins
DR. LALITHA GOWDA

Former Chief Scientist, CSIR – Central Food Technological Research Institute, Mysore
Classification of amino acids based on structure; aromatic, aliphatic, acidic, basic, sulfur containing, branched chain, essential and non-essential. Globular& Fibrous protein, denaturation, Hierarchy in structure (primary, secondary, tertiary), different protein hydrolysis. Digestibility, color reactions of proteins and amino acids. Amino acid analysis, protein digestibility corrected amino acid score. Rheological properties of protein- solubility, viscosity, gelling, surfactants
4th April 2019
4.00- 5.00 pm

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3
  
Vitamins and Minerals
DR. LALITHA GOWDA

Former Chief Scientist, CSIR – Central Food Technological Research Institute, Mysore
Water- and fat-soluble vitamins: Classification, structure, physiology biochemical functions as coenzyme and dietary sources. Effect of various processing treatments and fortification of foods. Food sources, effects of deficiency
Nutritional significance and physiological role of dietary calcium, phosphorus, magnesium, iron, iodine, zinc and copper, selenium. (their dietary sources). Minerals in meat, milk, plants and their interaction with other components, losses of minerals during processing, metal uptake in canned foods
5th April, 2019
4.00- 5.00 pm

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4
 
Water
DR. LALITHA GOWDA

Former Chief Scientist, CSIR – Central Food Technological Research Institute, Mysore
Water as a nutrient, function, sources, requirement, structure, water balance – effect of deficiency. Introduction to chemistry of water and ice. Moisture in food: Hydrogen bonding, Bound water, Free water, Water activity and Food stability, phase diagram of water, phase transition of food containing water, relation between water activity, temperature and WLF equation, interaction of water solute and food compounds, water activity and its influence on quality and stability of foods, methods for stabilization of food systems by control of water activity, sorption isotherm, colloidal properties of foods. Acid – base balance.
8th April, 2019
11.00 am – 12.00 pm

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5
  
Food Enzymes
DR. LALITHA GOWDA

Former Chief Scientist, CSIR – Central Food Technological Research Institute, Mysore
Enzymes: properties, classification, coenzymes and cofactors, enzyme kinetics, regulatory enzymes, isoenzymes, enzyme inhibition and kinetics of enzyme inhibition, elements of bioenergetics and Role in foods, Beta-galactosidase, alpha galactosidase, proteases (papain, bromelain), lipases, oxidases etc, Polyphenol oxidase, Maillard’s reaction, iron-polyphenol complex.
8th April, 2019
4.00-5.00 pm

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6
  
Plant Pigments
DR. LALITHA GOWDA

Former Chief Scientist, CSIR – Central Food Technological Research Institute, Mysore
Naturally occurring Chlorophylls, lycopene, betalaine, curcuminoids, annatto Carotenoids, anthocyanins, flavonoids, melanin, tannins, quinones, and xanthone. Their roles in food industry, Bitter substance and tannins.
9th April, 2019
4.00-5.00 pm

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7
  
Nutraceuticals and Functional Foods, Medical Foods and Foods for special purposes
DR. LALITHA GOWDA

Former Chief Scientist, CSIR – Central Food Technological Research Institute, Mysore
Definition of Nutraceuticals, Functional Foods, Food Supplements, Dietary how do they differ from food we eat
Examples of some Important and popular nutraceuticals and their health benefits. Schedule I (Vitamins and minerals and what salts are allowed), IV and V)
What are prebiotics and probiotics? Why are they important? Eg of such foods and beneficial microorganism used.
What are Medical foods and foods for special purposes. Why are such foods required?  examples Phenyl alanine free diet for Phenylketonuria patients, Lactose free for Lactose intolerant.
10th April, 2019
4.00-5.00 pm

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8
  
Genetically modified organisms and food
DR. LALITHA GOWDA

Former Chief Scientist, CSIR – Central Food Technological Research Institute, Mysore
What are GMOs? How do they differ from normal plants? Which are the major GMOs in food and what are the traits that have been engineered. How to detect and quantify GMOs. Why the concern?
11th April, 2019
4.00-5.00 pm

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9
Food Nutrition
Introduction to human nutrition
DR. LALITHA GOWDA

Former Chief Scientist, CSIR – Central Food Technological Research Institute, Mysore
Body composition, Energy metabolism
Nutrition and metabolism of proteins and amino acids, Digestion and metabolism of carbohydrates
Nutrition and metabolism of lipids. and their absorption and transport. Role of dietary fibre (soluble and insoluble)
12th April, 2019
4.00-5.00 pm

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10
  
Nutrition
DR. LALITHA GOWDA

Former Chief Scientist, CSIR – Central Food Technological Research Institute, Mysore
Nutrition labelling, Energy calculation, Recommended Daily Allowance (RDA), percent value of Daily allowance. Health claims, nutrient claims and nutrient led claims Macronutrient and micronutrient deficiency, Overnutrition, Undernutrition
15th April, 2019
4.00-5.00 pm

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11
  
Antinutritional factors
DR. LALITHA GOWDA

Former Chief Scientist, CSIR – Central Food Technological Research Institute, Mysore
Protease Inhibitors, Haemagglutinins (Lectins), Glucosinolates, Cyanogens, Saponins, Gossypol, Lathyrogens, Antivitamins, Antiminerals
16th April, 2019
4.00-5.00 pm

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12
  
Allergenicity and Inborn errors of metabolism
DR. LALITHA GOWDA

Former Chief Scientist, CSIR – Central Food Technological Research Institute, Mysore
What are allergens and allergenicity.  Common food allergens. Physiology and implications in food and food ingredients
17th April, 2019
4.00-5.00 pm

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13
Food Additives and Toxicology
Food additives
DR. LALITHA GOWDA

Former Chief Scientist, CSIR – Central Food Technological Research Institute, Mysore
Structure, Chemistry, role and application of Preservatives, Emulsifying and Stabilizing agents, buffering agents, bleaching, maturing agents and starch modifiers, Food colors, flavors, anti-caking agent, Antioxidants etc. The nature, properties and functions and mode of action. What is their function, in which food are they allowed and why? Why are they used. Names of Class I and Class II preservatives, common anti-oxidants (BHT, BHA, TBHQ, Tocopherols) Names of all the sweeteners allowed, names and chemistry of artificial colors permitted.
18th April, 2019
4.00-5.00 pm

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14
  
Principles of Safety Assessment of Food Additives
DR. LALITHA GOWDA

Former Chief Scientist, CSIR – Central Food Technological Research Institute, Mysore

 
Acceptable daily intake (ADI), Dietary exposure, No-observed Effect Level (NOEL) in chronic toxicity studies- Role of JECFA
19th April, 2019
4.00-5.00 pm

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15
Food Contaminants
Food contaminants
DR. LALITHA GOWDA

Former Chief Scientist, CSIR – Central Food Technological Research Institute, Mysore
Fluorides, Major Classes of Pesticide and their residues. Heavy metals. Veterinary drug Classes, radioactive nuclides, mycotoxins (Aflatoxin, Ochratoxin, Patulin, DON, Ochratoxins, Sterigmatocystin, Fumonisins, Zearalenone). Physiologic hazards of consumption
22nd April, 2019
4.00-5.00 pm

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16
  
Food adulterants and their detection
DR. LALITHA GOWDA

Former Chief Scientist, CSIR – Central Food Technological Research Institute, Mysore
Adulterants of milk and milk products, edible oils, spices and other foods (Lead chromate, mineral oil, urea, SDS, starch, blotting paper, metanil yellow, Rhodamine etc,) khesari dhal, Argemone seeds
23rd April, 2019
4.00-5.00 pm

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17
Food Preservation
Food preservation and protection
DR. LALITHA GOWDA

Former Chief Scientist, CSIR – Central Food Technological Research Institute, Mysore
Different methods of Chemical preservation: Class I and Class II preservative Benzoic Acid and The Parabens, Sorbic Acid, The Propionates, Sulfur Dioxide and Sulfites, Nitrites and Nitrates. Food Sanitizers, NaCl and Sugars. Indirect Antimicrobials, Antibiotics etc
Thermal Destruction of Microorganisms, Thermal Death Time, D Value ,z Value , F Value , Thermal Death Time Curve, 12 D Concept.
Food Protection with Modified Atmosphere, Irradiation, Freezing, High temperature, drying and other methods
24thApril, 2019
4.00-5.00 pm

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18
  
Basic principles of work in the analytical laboratory and Classical Methods of analysis
DR. LALITHA GOWDA

Former Chief Scientist, CSIR – Central Food Technological Research Institute, Mysore
Working with measures of weight and volume, volumetric measurements. Preparation of solutions (standards, working standard). Concentration units, chemical equilibrium and its calculations. Analytical methods based on mass measurement: Principles, stoichiometric calculations, precautions needed in analysis. Analytical methods based on volume measurement: Principles, direct and indirect titrimetric methods, non-aqueous titrations, titration curves, ways to minimize errors in analysis.
25th April, 2019
4.00-5.00 pm

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19
  
Biological Techniques-DNA and protein based
DR. LALITHA GOWDA

Former Chief Scientist, CSIR – Central Food Technological Research Institute, Mysore
Real-time Polymerase Chain Reaction (PCR) technique; Enzyme Linked Immunosorbent Assay (ELISA); Radioimmunoassay (RIA); fundamental principles and instrumentation of the systems; measurement techniques and result interpretations; use of PCR for detection of genetically-modified organisms (GMO); other applications in analysis of food hazards
26th April, 2019
4.00-5.00 pm

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20
  
Quality assurance and Quality control
DR. LALITHA GOWDA

Former Chief Scientist, CSIR – Central Food Technological Research Institute, Mysore
Introduction to quality control in analytical chemistry. Terminology in analytical measurements True value, measured value, Accuracy, precision, uncertainty, random errors Sample traceability. Internal quality control. Certified reference materials. Spiked reference samples. Recovery studies, method validation (LOD, LOQ, specificity, selectivity, linearity, range, robustness, repeatability, reproducibility) Inter-laboratory exercise. External and internal standards. Calibration curves. Blanks. Control chart. Proficiency testing, z scores
29th April, 2019
4.00-5.00 pm

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21
Good Food Laboratory Practices
Good Food Laboratory Practices
DR. LALITHA GOWDA

Former Chief Scientist, CSIR – Central Food Technological Research Institute, Mysore
Sample-handling, custodial storage accountability, security. Integrity, chain of custody, tests methods, documentation, data integrity, data retention data reporting. LIMS, controlled areas, safe storage of chemicals, good record keeping practices, data entry and integrity of raw data, work ethics
30th April, 2019
4.00-5.00 pm

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22
Laboratory safety
Safety in the Laboratory
DR. LALITHA GOWDA

Former Chief Scientist, CSIR – Central Food Technological Research Institute, Mysore
Safe working procedure and protective environment, personal protective apparel, emergency procedure, first aid, laboratory ventilation, safe storage and use of hazardous chemicals, procedure for working with substances that pose hazards, flammable or explosive hazards, procedures for working with gases at pressures above or below atmospheric pressure, safe storage and disposal of waste chemicals, recovery, recycling and reuse of laboratory chemicals, procedure for laboratory disposal of explosives, identification, verification and segregation of laboratory waste, disposal of chemicals in the sanitary sewer system, incineration and transportation of hazardous chemicals
1st May, 2019
4.00-5.00 pm

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23
Setting up a laboratory
Setting up a food analysis laboratory for regulatory testing
DR. LALITHA GOWDA

Former Chief Scientist, CSIR – Central Food Technological Research Institute, Mysore
It is the silent ‘expert system’ ensuring that the customer gets the safe and quality food he or she is expecting. Understand the requirements for setting up a laboratory ensuring accountability, security, integrity and chain of custody of the sample for the legal defensibility of analytical data produced. Describe
The ideal structure design, environment, personnel and safety guidelines
Laboratory layout for chemical and microbiological testing
Recommended minimum dimensions, work surfaces, ceiling, walls
Flooring and Air handling
Secured area, emergency planning
Use of proper signages in a laboratory
General hazards in a food laboratory
Storage of chemicals acids, flammables etc
Personnel and laboratory hygiene
2nd May, 2019
4.00-5.00 pm

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24
 
HACCP and Food Safety Management Systems
MR. PARAG VACHANI, MERCK
ISO 22000: Importance of implementing a HACCP system and how it can be applied to various products
. Hazard Analysis Critical Control Point (HACCP) System
Prerequisite Programs, HACCP Principles, Flow, Application of HACCP Principles, Some Limitations of HACCP Food Safety Objective (FSO)
Audits: Introduction, objectives, documentation, responsibilities, management review, audit certification and its importance.
Good Hygienic Practices (GHP), Good Manufacturing Practices (GMP), Food Safety Plan, Food Safety Management Risk Analysis. Traceability, food product recall.
Microbiological Criteria, Definitions. Sampling Plans (2 class and 3 class attributes)
Microbiological Criteria and Food Safety. Microbiological Criteria for Various Products as per Appendix B of FSSA(I), Other Criteria/Guidelines, etc.
6th May, 2019
4.00-5.00 pm

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25
 Food Chemistry
Carbohydrates
DR. LALITHA GOWDA

Former Chief Scientist, CSIR – Central Food Technological Research Institute, Mysore
Nomenclature and classification, structure and chemical properties of carbohydrates monosaccharide, disaccharides and polysaccharides (cellulose, starch, fructans, galactans, hemi-cellulose, pectic substances, carageenan); and complex carbohydrates; amino sugars, proteoglycans and glycoproteins. Difference between reducing and non- reducing sugar, epimers, anomers, isomers, hexoses, ketoses, aldose, a 1®4, a 1®6, b 1®4 linkages and color reactions to identify them. Changes in carbohydrates during processing. Carbohydrates determination methods. Enzymic and non-enzymic browning.
7th May, 2019
11:30 am- 12:30 pm

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27
  
Foodborne Diseases – Part 1 & 2
MS. KAVITHA KULKARNI, 3M
Bacterial agents and Pathogenesis and Clinical Features, Isolation and Identification, Association with Foods, their mode of action: Aeromonas hydrophila, Bacillus cereus and other Bacillus Species, Brucella, Campylobacter, Clostridium botulinum, Clostridium perfringens, Enterobacter sakazakii, Escherichia coli, Listeria monocytogenes, Salmonella, Shigella, Staphylococcus aureus, Vibrio, Yersinia enterocolitica Food borne virus: Rotavirus, Norvirus Activities of Lactic Acid Bacteria in Foods
Indicators of Food Microbial Quality and Safety
7th & 8th May, 2019
4.00-5.00 pm

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28
  
Methods for the Microbiological Examination of Foods – Part 1 & 2
MS. KAVITHA KULKARNI, 3M
Pure culture isolation: Streaking, serial dilution and plating methods; cultivation, maintenance and preservation/stocking of pure cultures; cultivation of anaerobic bacteria and accessing non-culturable bacteria.
Indicator Organisms: Direct Examination
Cultural Techniques
Enumeration Methods
Plate Counts
Most Probable Number Counts
Alternative Methods
Dye-reduction Tests
Electrical Methods
ATP Determination
Rapid Methods for The Detection of Specific Organisms and Toxins
Immunological Methods
DNA/RNA Methodology
Subtyping
Sampling: 2-attribute and 3-attribute sampling plan and interpretation of data
9th & 10th May, 2019
4.00-5.00 pm

Part 1

Part 2
29
Food Microbiology& Food Hygiene
Introduction to Microbiology
MR. VIRENDRA ASATI, MERCK
Binomial Nomenclature, Whittaker’s five kingdom and Carl Woese’s three kingdom classification systems and their utility. Difference between prokaryotic and eukaryotic microorganisms. An overview of bacterial size, shape and arrangement, Cell-wall: Composition and detailed structure of Gram-positive and Gram-negative cell walls, Archaebacterial cell wall, Gram and acid-fast staining mechanisms, lipopolysaccharide (LPS), spheroplasts, protoplasts, and L-forms. Effect of antibiotics and enzymes on the cell wall. Cell Membrane: Structure, function and chemical composition of bacterial cell membrane
Microbial Reproduction or Growth: Binary Fission Generation Time (or Doubling Time), Specific Growth Rate, Optimum Growth, Growth Curve.
13th May, 2019
4.00-5.00 pm

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30
 
Introduction to Food Microbiology
MR. VIRENDRA ASATI, MERCK
History of Microorganisms in Food, Taxonomy, Role, and Significance of Microorganisms in Foods, Intrinsic (pH,Moisture Content, Oxidation–Reduction Potential, Nutrient Content, Antimicrobial Constituents) and Extrinsic Parameters (Temperature of Storage, Relative Humidity of Environment, Presence and Concentration of Gases in the Environment, Presence and Activities of Other Microorganisms) of Foods That Affect Microbial Growth.
14th May, 2019
4.00-5.00 pm

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31
 
Microorganisms in foods
MR. VINIT PATKAR, MERCK
Milk, Fermentation, and Fermented and Nonfermented Dairy Products. Fish : Histamine-Associated (Scombroid), Poisoning, Fresh Meats and Poultry, Processed Meats and Seafoods, Vegetable and Fruit and thermally processed Products, and Nonfermented Dairy Products
Canned Food Spoilage Low Acid (pH >4.6) Acid (pH 3.7–4.0 to 4.6) High Acid (pH <4.0–3.7) .
15th May, 2019
4.00-5.00 pm

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32
  
Basic principles of work in the analytical laboratory and Classical Methods of analysis – Volumetric and Gravimetric Analysis
DR. LALITHA GOWDA

Former Chief Scientist, CSIR – Central Food Technological Research Institute, Mysore
Working with measures of weight and volume, volumetric measurements. Preparation of solutions (standards, working standard). Concentration units, chemical equilibrium and its calculations. Analytical methods based on mass measurement: Principles, stoichiometric calculations, precautions needed in analysis. Analytical methods based on volume measurement: Principles, direct and indirect titrimetric methods, non-aqueous titrations, titration curves, ways to minimize errors in analysis.
16th May, 2019
11.30 am-12.30 pm

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33
 
Laboratory accreditation and certification
MR. N. VENKATESWARAN, NABL
What is accreditation, why do you need accreditation and how do you get accreditation. Different accreditation bodies (NABL, APLAC, ILAC). Requirements for ISO/IEC 17025:2017, documentation, Vision, mission statement, Quality manual, Quality systems procedures, SOP, Accreditation process, pre-requisites for accreditation, management requirements, technical requirements, measurement of traceability,
16th May, 2019
4.00-5.00 pm

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34
Physical and Chemical analysis of foods
Sampling and sample preparation:
MR. RAMPRASAD GANNI,
AGILENT TECHNOLOGIES INDIA PVT. LTD.
Definition, types of sample, sampling plan, quality of sample, subsampling Factors involved in effective sampling, designing a sampling plan, concept of sample size, quality of sample, sample registration and storage, methods of physical separations of samples intermediates and finished products. Sample preparations – dissolution technology and decomposition, storage of samples.
Solid Phase Extraction- Introduction, sorbents,matrix solid phase dispersion and applications of SPE in food samples
17th May, 2019
4.00-5.00 pm

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35
Food Packaging
Protective packaging
DR. BALDEV RAJ, CFTRI
Different packaging materials and their properties – including barrier properties, strength properties, optical properties. Functions of Packaging, Protective Packaging, Packaging materials used for food packaging (Glass, Metals, Paper, Plastics, Biodegradable and Edible Films and Coatings, tetrapak and Combinations. Effect of Environment on Food Stability: Light, Oxygen, Water, Temperature, Sensitivity to Mechanical Damage and attack by biological agents
Properties of packaging Materials for
Light-Protection, Permeability to Gases and Vapors and changes in Temperature Packaging to Control of Biological degradation and mechanical damage, active packaging.
20th May, 2019
4.00-5.00 pm

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36
  
Packaged food and Shelf life
DR. BALDEV RAJ, CFTRI
Use by and Use before date significance. Determining the shelf life of a food product. Analysis of Storage Requirement of Moisture-Sensitive Foods, Accelerated Storage Stability Testing, Packaging Requirements of Fresh Fruits and
Vegetables, meat, fish and poultry products and Oxygen-Sensitive Foods. Interaction Between food Product and Package and. Extraction of Packaging Material Components. Migration studies, water vapor transmission rate etc. Evaluation of quality and safety of packaging materials – different testing procedures
21st May, 2019
4.00-5.00 pm

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37
 
Packaging material

DR. BALDEV RAJ, CFTRI
Selection of packaging material and design for various food commodities including fresh produce (fruits and vegetables), meat, fish, poultry and processed foods. Newer packaging technologies- CAP/MAP packaging, aseptic processing and packaging, irradiated packaging, retort pouch, microwaveable packaging
22nd May, 2019
4.00-5.00 pm

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38
 
Gas Chromatography (GC):
DR. SOMA DASGUPTA,
AGILENT TECHNOLOGIES INDIA PVT. LTD.
Introduction.
Columns for GC: Packed and capillary column, column packings and stationary phases, chiral columns. Preparation and care of GC columns. Equivalent columns. Split and split-less injection systems, head space sampling, SPME, pyrolysis, Advances in detection techniques. Introduction to Multidimensional GC and Fast GC. Important applications of GC. • GC Method development and validation: Choice of columns, polarity indices – Kovat’s retention index, McReynold’s constants, resolution of enantiomers. Troubleshooting in GC.
24th May, 2019
4.00-5.00 pm

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39
 
Fluorimetry, Refractometry and polarimetry
MS. KRITI TYAGI,
AGILENT TECHNOLOGIES INDIA PVT. LTD.
Fluorimetry and its application; Refractometry and Polarimetry, – Principle, Instrumentation, applications of each technique
27th May, 2019
4.00-5.00 pm

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40
 
Mass Spectrometry
DR. SOMA DASGUPTA
AGILENT TECHNOLOGIES INDIA PVT. LTD.
Mass spectrometer detectors; quadrupole, time of flight and ion trap. Theory of actual applications in GC/MS and HPLC/MS/MS analysis; interpretation of MS and MS/MS spectra, correlation of mass spectra with molecular structure- interpretation of mass spectra, analytical information derived from mass spectra- molecular identification, Electron impact ionization (EI), Analysis of positive and negative ions, concept of m/z, Chemical ionization (CI) Electrospray ionization versus MALDI ionization if sample Atmospheric pressure chemical ionization (APCI) MS/MS, collision cell functions and tune page setting Understanding MS/MS modes; daughter, parent, MS2, Q1F, neutral loss, neutral gain Introduction to a hybrid Quadrupole – Time of flight (QTof) tandem mass spectrometer (QTof),
28th May, 2019
4.00-5.00 pm

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41
 
Infrared and Raman spectroscopy
DR. ABID ZAINUL,
AGILENT TECHNOLOGIES INDIA PVT. LTD.
Requirements for infrared absorption, Energy levels in vibrating and rotating molecules, Equipment: IR and FT IR spectrometer (radiation source, monochromators, detectors, sample cells) Fourier transformation detector systems, Analytical applications, IR spectra interpretation.
Raman spectroscopy: Principle Theory Instrumentation, techniques and Applications of Raman spectroscopy in food analysis
29th May, 2019
4.00-5.00 pm

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42
 
Atomic absorption spectroscopy, Atomic emission spectroscopy ICP-MS,
DR. VINAY JAIN AGILENT TECHNOLOGIES INDIA PVT. LTD.
Atomic Absorption Spectroscopy Principles- spectral line width, doppler and pressure broadening, Atomization process, Atomic line widths and radiation sources for AAS, temperature gradients, cells detectors, interferences, Background correction methods and modifications in instrumentations, • Atomic Emission Spectroscopy:
Atomic spectra, Population distribution with temperature, Sources, spark laser microprobe for atomic emission, Spectrometers, Merits, demerits, and applications
Basic principles and instrumentation of ICP-MS; data acquisition and interpretation; applications of ICP-MS for analysis of metallic contaminants in food
30th May, 2019
4.00-5.00 pm

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43
 
Hyphenated techniques
DR. SAMIR VYAS,
AGILENT TECHNOLOGIES INDIA PVT. LTD.
Introduction need for hyphenation, Advantages and problems involved in hyphenation, possible hyphenation. Interfacing devices and applications of GC-MS, GC-IR, MS-MS, HPLC-MS, ICP-MS
LC-IRMS
31st May, 2019
4.00-5.00 pm

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44
Statistical methods and quality assurance
Statistics and statistical terms
DR. SUTAPA MUKHERJI – PART 1, 2 & 3
Systematic and random errors. Mean distribution. Confidence interval. Confidence limits and confidence level. Outliers. Choosing and using statistical tests, Analysis of Variance (ANOVA),
Statistical Terms and calculation
1. Average
2. Mean
3. Standard deviation
4. Relative standard deviation
5. Coefficient of variation
6. Confidence limits of a measurement
7. Statistical Tests
8. Linear correlation and regression curve fitting, fitting of linear equations, simple linear cases,
3rd, 4th & 6th June 2019
4.00-5.00 pm

Part – I

Part – II

Part – III
45
Radioisotopes
Radioisotopes
DR. PREMASIS SUKUL, PROFESSOR, SCHOOL OF AGRICULTURE, LOVELY PROFESSIONAL UNIVERSITY, PUNJAB
Radioisotopes in biological research. Origin and properties of radioactivity Detection and measurement of radioactivity, Geiger-Muller Counter, and types of scintillation counters and counting, Scintillation counting of γ ray, Concept of dpm and cpm, Safety rules for handling radioactive materials
7th June 2019
4.00-5.00 pm

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46
Instrumentation &Instrumental techniques
Centrifugation
DR. LALITHA GOWDA
Basic principle of centrifugation, centrifugal force, sedimentation coefficient, Svedberg units (S), Instrumentation for centrifugation: bench top, high speed, ultracentrifuges, Application of centrifugation, analytical and preparative centrifugation High speed centrifuge and ultracentrifuge, Comparison of differential, zonal and isopycnic centrifugation methods, Safety and rules of operation
10th June, 2019
4.00-5.00 pm

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47
 
High performance Liquid Chromatography (HPLC)
DR. LALITHA GOWDA
Instrumentation, the plate theory. Capacity factor and resolution factor. Chromatographic efficiency. Parameters of a chromatographic peak. Gaussian shape of a chromatographic peak, column, pumps, plumbing, injectors, mobile phases in HPLC, two dimensional HPLC, factors affecting resolution in HPLC chromatography, (column dimensions, particle size, flow rate and linear velocity). Separation modes: normal and reverse, isocratic and gradient elution, ion suppression and ion pairing. Chiral-HPLC, chiral columns. Detectors: types, PDA, UV, visible fluorescence, electrochemical, ELSD detectors. Derivatization in HPLC: Post and Pre-column.
Method development and validation: Choice of columns and solvents, elution strength of solvents, use of buffers and special agents in analysis.
13th June 2019
4.00-5.00 pm

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48
 
UV-Vis Spectrophotometry
DR. LALITHA GOWDA
Electromagnetic spectrum, Components and functioning of an UV-vis spectrophotomer: Light sources, monochromator, light detectors. Signal to noise ratio, signal modulation, single beam, double beam. What is Beer and Lambert’s Law, Molar absorptivity ( Molar Extinction coefficient)  , E 1%, (lambda)Max
How to calculate  from Absorbance?
How to calculate concentration of analyte from Absorbance using 
and Calibration curve? Application in food analysis
Understand the simple components of a UV-VIS spectrum. Converting percent transmittance to absorbance, or absorbance to percent transmittance. Using a calibration graph to determine the concentration of an unknown sample solution by measuring absorbance/transmittance.
14th June 2019
4.00-5.00 pm

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49
 
Microscopy
DR. LALITHA GOWDA
Bright Field Microscope, Dark Field Microscope, Phase Contrast Microscope, Fluorescence Microscope, Confocal microscopy, Scanning and Transmission Electron Microscope and applications
17th June 2019, 2019
11.30-12.30 pm

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50
 
Nuclear magnetic resonance (NMR) – Part 1
DR. CHANDRASHEKHAR
MR. RAGHAV MAVINKURVE, BRUKER
The basic of NMR spectroscopy, Factors affecting the resonance (chemical shifts, spin-spin couplings etc) – terminologies and its effects, 1D and multi-dimensional experiments, What information that can be obtained.
17th June 2019
4.00-5.00 pm

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51
 
Chromatographic techniques:
DR. LALITHA GOWDA
Introduction to separative techniques and their classification. The plate theory. Capacity factor and resolution factor. Chromatographic efficiency. Parameters of a chromatographic peak. Gaussian shape of a chromatographic peak. Rate theory. Van Deemter’s equation. Partition coefficient etc
Principles and applications of paper, Paper, Partition, Thin layer chromatography: (phases used in TLC preparative TLC, metabolic profiling, solvent systems for TLC. Detection of compounds on TLC plates), adsorption, ion exchange, gel filtration, affinity, hydrophobic interaction chromatography. High Performance Thin Layer Chromatography (HPTLC): Principles and instrumentation, HPTLC vs. TLC, densitometry and quantitation in HPTLC. HPTLC in fingerprinting and QC. Applications of HPTLC
18th June 2019
11.30-12.30 pm

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52
 
Nuclear magnetic resonance (NMR) – Part 2
DR. CHANDRASHEKHAR
MR. RAGHAV MAVINKURVE, BRUKER
NMR Instrumentation, Structure elucidation of simple molecule using 1D and 2D NMR techniques, Applications of the NMR in food and Biochemistry
18th June 2019
4.00-5.00 pm

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53
 
Viscosity and Consistency Measurements of Food
MR. DHARMESH GALA, HEAD OF DIVISION CHARACTERIZATION AT ANTON PAAR INDIA LTD.
Rheological characterization of foods in terms of stress-strain relationship; rheology and flow characteristics of food powders, Viscoelasticity; Transient tests Measurements of Rheological properties Instrumental Measurement of Texture of Foods: Dough, Pasta, Baked Products, Fruits and Vegetables, Dairy Products, Meat, Starch -Rheometers and Texture Analyzers;
19th June 2019
4.00-5.00 pm

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54
Food laws and Regulations
Food Safety and Standards Act of India, 2006
DR. LALITHA GOWDA
Definitions and Provisions of Act
Reading and understanding the Act and rules is a herculean task. Details of different Sections of the Act Important definitions and understanding these definitions. The important general provisions of the Act that a Food Analyst must understand as a prerequisite to sample analysis and for providing an opinion that will stand in the court of law.
21th June 2019
11.30-12.30 pm

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55
 
Food Safety and Standards Act (2006): Rules and Regulations
DR. LALITHA GOWDA
The enforcement structures: Licensing and registration both at the Centre and at the State. The rules and regulations on who and what is covered under the Act.
The requirements for Registration, Central and State Licensing.
The responsibilities of the FBO for maintaining the License and ensuring safe food to the consumer.
The role, duties and liabilities of the Designated Officer, Food Safety Officer.
Basic principles of Official sample collection, sampling and dispatch
The chain of events beginning with Official sample collection till adjucation and penalty
21st June 2019
4.00-5.00 pm

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56
 
Food Safety and Standards Act (2006): Food Product Standards and Food additives.
DR. LALITHA GOWDA
The different food categories in the Act.
The relevance of the standards (Vertical and Horizontal) quality and safety parameters using two or three food categories as examples
Correlating the need for a test with the standard and limits.
Different types of extraneous matter.
Regulations of food additive: What is an additive, various groups of additives and their technological functions, INS number.
Intrinsic details of the very common food additives: food colours, antioxidants, sweeteners, preservatives, processing aids
How the limits of food additives are fixed. Role of JECFA.
How to determine ADI, NOEL and safety assessment studies
Difference between a food additive and processing aid.
The Indian Food Code and using the hierarchy to understand the category wise approval of Food additives
Regulations for Contaminants, Toxins and Residues and restriction of sales.
24th June 2019
4.00-5.00 pm

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57
 
Food Safety and Standards Act (2006): Packaging and labelling
DR. LALITHA GOWDA
The purpose of labelling, all the rules and the following regulations on a label along with pictorials of actual packaged food labels.
1. Rules and standards for packaging material
2. Truth in labelling
3. Checklist for labelling requirements.
4. What is the list of ingredients? Which ingredients need to be listed, which packaged foods are exempt with examples of actuals lists found on food labels.
5. Nutrition information, kcal to kJoules conversion, per serving, % daily value, RDA, foods exempt
6. Understanding the difference between, best before, use by and expiry date. Shelf life and dates
7. Product Specific labelling for packaged food: Infant milk and milk products, Food additives, irradiated food etc.
25th June 2019
4.00-5.00 pm

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58
 
Food Safety and Standards Act (2006): Labelling claims; Health, nutrient led
DR. LALITHA GOWDA
Label claims: what claims can be made? What is a health claim, nutrition claim and nutrient led structure function claims? When a health claim can be used. Which health claims are permitted and not permitted?
Use of phrases in nutrition claims, Free, low, very low, high, source, rich etc
Use of words: Natural, fresh, pure, real, premium, traditional original etc.
Additional labelling requirements for Fortified foods, Proprietary food, Nutraceuticals, Health supplements etc.
26th June 2019
4.00-5.00 pm

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59
 
Food Safety and Standards Act (2006): Laboratory sampling and analysis

DR. LALITHA GOWDA
The intricacies and formalities essential for analyzing a includes required
The role of Referral labs, FSSA notified laboratories and State Food Laboratories and functions
Receiving samples, sample custody and sample custodian. Storage of sample. Required documentation and registration, storage of the sample
Analyses as per FSS Rules and Regulations (2011). Importance of Analytical and Fit for purpose methods, quality control, proficiency testing, reference materials etc
Also, the opinion writing whether, safe, unsafe, misbranded or mislabeled with some examples.
Relevance and importance of sampling to obtain a representative analytical sample
How to overcome compositional and distributional homogeneity.
Sampling tools
Mixing techniques to get a representative analytical sample
Subsampling process and reducing error due to mass reduction.
Sample splitting and maintaining sample integrity
27th June 2019
4.00-5.00 pm

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60
  
International Food Laws
DR. LALITHA GOWDA
International Food Control Systems/ Laws, Regulations and Standards/ Guidelines with regard to Food Safety:
CODEX Alimentarius Commission: History, Members, Standard setting
Role of Codex and Codex committees
Codex Codes of Practice
Regional and National Codex Contact Point
Advisory mechanisms: JECFA, JEMRA, JMPR
WTO agreements: SPS/TBT
Food additives and labeling under CODEX, Role of OIE, IPPC.
28th June 2019
4.00-5.00 pm

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61
  
FOOD ANALYSTS EXAMINATION (FAE): TIPS ON PREPARATION
DR. LALITHA GOWDA
What is the basis for FAE and the role and importance of a Food Analyst?
Overview and details of individual sections of the exam.
Elaborating in more detail the contents and weightage for the subsections.
Tips on preparing and understanding the basics (grass root level) of analysis: concentrations (%, M, mM, etc) units of measurement for mass, volume, absorbance, transmittance, pH, numerical expression (ppb/ppt/ of results). Working of problems for converting Hydronium ion concentration to pH, molar absorptivity to concentration and vice versa.
How much detailed knowledge is expected of an analyst using the example of UV-Vis spectroscopy
Understanding and Reading questions carefully with examples
Some books and reference freely available
3rd July 2019
4.00-5.00 pm

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