Forensic Chemistry of Food Adulteration Detection – Training Services

Forensic Chemistry of Food Adulteration Detection – Training Services provides specialized training on the chemical analysis and forensic evaluation of food products to detect adulterants, contaminants, and fraudulent practices. The course covers common chemical, biological, and physical adulterants, their toxicological effects, and regulatory standards for food safety. Participants will learn analytical techniques such as chromatography (HPLC, GC), spectroscopy (UV-Vis, FTIR), and mass spectrometry for accurate identification and quantification of adulterants in various food matrices. Emphasis is placed on sample collection, preservation, contamination control, and legal compliance. Case studies highlight real-world applications in detecting adulterated oils, spices, beverages, and processed foods, supporting public health and forensic investigations.