Oregon State University

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Event Details

Basic Food Analysis Workshop

Thursday, March 20, 2014 - Friday, March 21, 2014 (All Day Event)

Who should attend?

Participants may be any personnel in established food companies, small scale processors who are interested in doing their own basic food quality analysis, or food inspectors responsible for inspection of food products. Attendees will obtain a comprehensive overview of the topics and hand-on practices to conduct quality analysis. This workshop is suitable for both entry level and more experienced individuals.

March 20

• Sample preparation for pH, titrable acidity and sugar content analysis
• Calibrate and use of a pH meter
• Measurement of sugar by different methods
• Titrable acidity
• Moisture content and water activity analysis
• Measurement of container vacuum
• Validating cleaning and sanitizing (ATP, residual food swabs)
• Allergen testing

March 21

• Color for solid and liquid types of food
• Texture analysis for different types of food
• Extraction methods for phenolics and antioxidant analysis
• Methods and procedures for: total phenolic content, anthocyanins, and antioxidant activity
• Shelf-life test – lecture only

Registration information at: http://oregonstate.edu/foodsci/basic-food-analysis


Debby Yacas