Food Preservation Laboratory Good Laboratory Practice

Good Laboratory Practice

Food Preservation Laboratory

Detection of Porcine DNA in Food

ISO 17025 – Method Validation,Verification and MU Calculating for

Microbiological Testing

Glycemic Index Awareness

Alcohol Analysis

LIST OF COURSES OFFERED

LABORATORY SERIES

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INTRODUCTION

…bridge to a better product

Good Laboratory Practice

This course is intended to introduce the concept of Good Laboratory Practice and

their advantages.

UNIPEQ SDN BHD (870956-D)

Blok A, UKM-MTDC Technology Centre,

43600 UKM Bangi, Selangor

Phone: +603 8921 5965

Fax: +603 8925 2115

E-mail address: [email protected]

Website: www.unipeq.com.my

OBJECTIVES

To introduce participant to Good Laboratory Practices Regulation and

their application to laboratory study especially to comply with ISO 17025

LEARNING OUTCOMES

On completion of this course, participants will be able to:

Understand the concept of Good Laboratory Practice

Design the GLP requirement

TARGET PARTICIPANTS

Laboratory personnel (Executive, analyst, technician, and etc.)

Student who doing research work

Anyone who wishes to enhance their knowledge in Good Laboratory

Practice

COURSE LEVEL

Basic

COURSE DURATION

1 Day




Phone: +603 8921 5965

Fax: +603 8925 2115



COURSE FEE

GLP Regulation

Development of GLP

General laboratory operations

Personnel

Facilities

Equipment and instrumentation

Media and reagents

Record keeping

OPEN COURSE

RM 450 (inclusive SST)

IN HOUSE

Price upon Quotation Request.

HRDF CLAIMABLE

COURSE CONTENT

INTRODUCTION


ISO 17025 – Method Validation,

Verification and MU Calculating for

Microbiological Testing

This course is intended to guide how to do method validation cum measurement

uncertainty for quantitative microbiological analysis.




Phone: +603 8921 5965

Fax: +603 8925 2115



OBJECTIVES

To introduce participant to the statistics required for interpreting

validation data and provides the tools to plan and carry out effective

validation studies

LEARNING OUTCOMES


Understand the concept of Method Validation and Measurement

Uncertainty

Plan and do method validation based on requirement

Calculate measurement uncertainty for quantitative microbiological

analysis

TARGET PARTICIPANTS

COURSE LEVEL

Basic

COURSE DURATION

1 Day

Laboratory personnel (Executive, analyst, technician, and etc.)

Quality control

Quality Assurance

Anyone who wishes to enhance their knowledge in Method Validation

and Measurement Uncertainty for microbiology test

Introduction to Method Validation

Performance Characteristics for Method Validation

- Accuracy

- Precision

- Sensitivity and Specificity

- Selectivity

- Relative Recovery Rate

- Determination of Acceptable Counting Range

- Robustness

Measurement Uncertainty – Requirement

Main Sources of uncertainty in food microbiology

Approaches used & reporting of uncertainty

Exercise

OPEN COURSE

RM 450 (inclusive SST)

IN HOUSE


HRDF CLAIMABLE

COURSE CONTENT




Phone: +603 8921 5965

Fax: +603 8925 2115



COURSE FEE

INTRODUCTION


Detection of Porcine DNA in Food

The intensive laboratory-based training course designed to teach participant the

fundamentals of molecular techniques including DNA extraction, amplification

(using PCR) and result interpretation in Halal Determination of Food Products-

Hands on training in performing DNA extraction & detection for Halal Analysis.

This course is designed to follow the general process of the preparation of a

sample followed by the extraction and analysis of the DNA. The laboratories will

cover the different types of samples that can be used for DNA analysis and the

different preparation procedures required for each sample type. The participants

will learn various DNA extraction methods applied to a variety of tissue types

and practice on their own DNA samples using PCR (polymerase chain reaction).




Phone: +603 8921 5965

Fax: +603 8925 2115



OBJECTIVES

LEARNING OUTCOMES


Understand on how certain Halal Analysis being carried out, especially DNA analysis

Able to run DNA Analysis

Interpret the data obtain from the analysis

Validate the result obtain from analysis and classify the result

according to the regulation

TARGET PARTICIPANTS

Laboratory personnel (Executive, analyst, technician, students and etc.)

Anyone who wishes to enhance their knowledge in Halal analysis

To enhance knowledge in Halal Analysis

To equip participant with knowledge in DNA analysis

To equip participant with skills in DNA analysis

COURSE LEVEL

Intermediate to Advanced




Phone: +603 8921 5965

Fax: +603 8925 2115



COURSE DURATION

3 Days

COURSE FEE

OPEN COURSE

RM 1,250 (Including SST)

IN HOUSE


HRDF CLAIMABLE

Introduction to Halal Analysis

Sample Collection and Preparation

Extraction & Purification Procedures

Polymerase Chain Reaction (PCR)

Gel Electrophoresis

Data Analysis & Interpretation

COURSE CONTENT

To introduce the physiology of glucose metabolism in the body.

To understand how glycemic index is calculated and its

classification.

To understand the benefits of having low GI food.

To learn about the factors that influence the GI ratings/scores

INTRODUCTION


Glycemic Index Awareness

Glycemic Index or GI is a rating system from 0 to 100, based on the effect that

carbohydrate food has on blood sugar levels when it is eaten.




Phone: +603 8921 5965

Fax: +603 8925 2115



OBJECTIVES

LEARNING OUTCOMES


Understand the physiology of glucose metabolism in the body

Calculate GI values and understands its classification

Learn about the benefits of consumption of food/diet that has low

GI

Understand the factors of food/ingredients which may influence GI

ratings.

TARGET PARTICIPANTS

COURSE LEVEL

Awareness

R&D Managers/Executives

Regulatory Affairs Personnel

QA/QC Executives

Managers

Sales and Marketing

Health Care Professionals/Nutritionists/Dietitians

Regulatory Officials responsible for reviewing food labels




Phone: +603 8921 5965

Fax: +603 8925 2115



COURSE DURATION

COURSE FEE

Physiology of glucose Metabolism in the Body

Definition of Glycemic Index

Glycemic Index Calculation and Classifications

Benefits of GI food consumption

Factors which may reduce or increase GI ratings

½ Day

OPEN COURSE

RM 50 (Including SST)

IN HOUSE


HRDF CLAIMABLE

COURSE CONTENT

INTRODUCTION

OBJECTIVES

LEARNING OUTCOMES

TARGET PARTICIPANTS

COURSE LEVEL

COURSE DURATION

Alcohol Analysis for Halal

Purposes (Awareness)


This course is intended to introduce the concept of alcohol level determination

and the principle of its analysis.

• To introduce technique used in Halal Analysis

• To enhance knowledge in Alcohol Analysis


• Understand the concept of alcohol determination

• Carry out the procedure of alcohol analysis

• Interpret the data obtain from the analysis

• Validate the result obtain from analysis and classify the result according

to the regulation

• Laboratory personnel (Executive, analyst, technician, students and etc.)

• Halal Officer

• Anyone who wishes to enhance their knowledge in Alcohol analysis.

Basic

1 Day

UNIPEQ SDN BHD

(870956-D)



Phone: +603 8921 5965

Fax: +603 8925 2115



mailto:[email protected]

http://www.unipeq.com.my/

COURSE CONTENT

OPEN COURSE

RM 1,250 (inclusive SST)

HRDF CLAIMABLE

IN HOUSE


• Introduction to Alcohol determination Analysis

• Principle of alcohol determination

• Methodology of alcohol determination analysis

• Result interpretation

• Current issue discussion regarding alcohol in beverages and food

COURSE FEE

UNIPEQ SDN BHD

(870956-D)



Phone: +603 8921 5965

Fax: +603 8925 2115



mailto:[email protected]

http://www.unipeq.com.my/

Documents

Food Preservation Laboratory Good Laboratory Practice