Why attend:
This is a basic course designed for those new to working in a food chemistry laboratory. Through a mixture of lectures and "hands-on" practical sessions, course delegates will be introduced to a range of basic techniques applicable to a wide range of chemical analyses. The important issue of laboratory safety will also be addressed.

Course content:

• Lectures and practicals will cover
• Handling, function and calibration of glassware
• Use and calibration of pipettes (graduated, one mark and variable volume pipettors) and burettes, including titration techniques
• Use and calibration of balances, handling of weights
• Use and calibration of pH meters and conductivity meters
• Use and calibration of ovens, use of dessicators
• Correct use of fume cupboards
• Handling of chemicals, acids, alkalis, solvents, and preparation of solutions including storage and disposal
• Sample preparation and storage
• An introduction to laboratory quality systems
• Laboratory safety issues and COSHH regulations
• Open sessions giving opportunities for training in the use of specific analytical equipment to meet individual requirements

"A largely practical course, run over two days, to teach the basic skills required in a typical food chemistry laboratory. Subjects covered include: sample preparation and storage, use and calibration of equipment, handling of glassware and chemicals, and associated quality and safety issues."

For further information or to check availability contact the Training Department on +44 (0)1386 842104
or