1. Basics of Lab Work (safety, hygiene, sanitation etc.)
2. Handling and Storage of Chemicals/Glass ware/Items/ Equipment/Apparatuses
3. Assessment of Accuracy and Precision of Equipment/Apparatuses (Standardization/ Calibration/Validation)
4. Solutions: preparation and standardization (Sample Preparation)
5. Determination of moisture content, crude fat, crude protein, crude fiber, ash content, NFE (Proximates/ Proximate Analyses)
6. Chromatography Techniques (basics): Spectrophotometer/Flame photometer/ HPLC
Books
Benjamin K. Simpson. 2012. Food Biochemistry and Food Processing. Wiley-Blackwell, USA
H. D. Belitz and W. Grosch. 2013. Food Chemistry. 2nd Ed. Springer Science & Business Media, USA
Peter Chi Keung Cheung and Bhavbhuti M. Mehta. 2015. Handbook of Food Chemistry. Springer Berlin Heidelberg, German
Tom Coultate. 2016. Food: The Chemistry of its Components. 6th Ed. Royal Society of Chemistry, Cambridge, UK
S. Suzanne Nielsen. 2017. Food Analysis Laboratory Manual. 6th Ed. Springer International Publishing, Switzerland
Herbert Stone, Rebecca N. Bleibaum and Heather A. Thomas. 2017. Sensory Evaluation Practices. 4th Ed. Elsevier Science & Technology Books, USA