- Introduction to safety requirements and MSDS in the laboratory
- Identification of organic compounds using infrared spectroscopy
- Fatty liver and nutrition
- Advantages and methods of producing whole wheat flour
- Research methodology
- Introduction to the principles and synthesis of nanoparticles and their application in food industries
- Primer design
- Measurement of macro elements by gravimetric method
- Business planning in the food industry
- Familiarity with bloodletting techniques from humans and working with calorimetric laboratory kits (oxidant and antioxidant kits)
- Therapeutic regimen in candidates for bone marrow transplant
- Working with biochemical kits
- Training on product registration in the TTAC system and obtaining the TRC code
- The use of SPSS statistical software in food industry
- Identifying adulteration in food with molecular method
- Training course on reducing sugar, salt and fat in food and cosmetic products
