It’s of critical importance to make sure that the sample is representative of the population, because sampling error is estimated to be the single largest source of analytical uncertainty. As the sample is portioned for various tests, each testing portion must be representative of the sample received. To accomplish this, the sample must be made homogeneous. This typically involves reduction of particle size to a small and uniform distribution.
This short course is intended to address the most common challenges, types of samples and preparation equipment encountered in food testing.
At the conclusion of this course you will earn a certificate of completion that you can download and keep for your records. There will also be an option to download a PDF copy of the lesson content to keep and use as a reference.
This course will be available to you for 1 year from the date of purchase.
At the conclusion of this course, students will be able to...
- Demonstrate an understanding of the purpose of sample preparation for chemical analysis
- Identify tests that must be completed before sample homogenization
- Identify correct storage containers and conditions for sample preparation
- Choose the correct equipment to reduce the particle size of samples prior to testing
- Choose the correct preparation procedure for specific matrices
By completing/passing this course, you will attain the certificate Mérieux NutriSciences Completion
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