Laboratory Series

This service focused on the determination of cross-contamination between Halal and non-Halal goods using DNA Analysis. We provide a means of teaching our participants about various components commonly found in today’s food ingredients. All of our training is conducted with real world components used in facilities.

lab series

List of course provided

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. The GI Index compares available carbohydrates gram for gram in individual foods, providing a numerical, evidence-based index of postprandial (post-meal) Glycemic.

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

 This course is intended to introduce the concept of basic laboratory safety and a proper chemical handling procedure.

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Food microbiology is the study of the microorganisms that inhabit, create or contaminate food. By attending the course, delegates will gain ‘hands-on’ experience in a wide range of microbiological procedures essential to the assurance of food safety. They will acquire the skill and knowledge required to perform microbiological analysis from practical exercises undertaken within UNIPEQ’s fully equipped laboratories led by highly skilled staff.

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 intended to familiarize the concept of alcohol level determination and the standard procedure of its analysis.

This course is intended to guide how to do method validation cum measurement uncertainty for quantitative microbiological analysis.

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