1, basic knowledge of food inspection;

2. National food safety standards:

(1) food inspection (physics and chemistry): determination of relative density, moisture, ash, protein, fat and reducing sugar of food;

(2) Food inspection (microbiology): determination of the total number of colonies and the count of coliforms. In GB4789.2-GB4789.3;

3, laboratory food inspection training:

(1) Operation of common analytical instruments: Abbe refractometer, electrothermal constant temperature drying oven, balance, acidity meter, conductivity meter, spectrophotometer, etc.

(2) Practical analytical methods: titration, spectrophotometer, etc.

4, different kinds of food testing items (such as processed food, meat products, dairy products, beverages, instant food, biscuits, canned food, frozen products, quick-frozen food, potato and puffed food, candy products, tea and related products, alcohol, egg products, roasted seeds and nuts food and nut food, vegetable products, fruit products, cocoa and roasted coffee products, starch and starch products, sugar, cakes, egg products.

If you are interested in applying for food inspector, you can consider the Institute of Radio and Television Quality.

What courses does the food inspection major include?

Introduction to Food Nutrition and Inspection Education in a University [Undergraduate] This major trains comprehensive applied technical talents with basic theories of chemistry, biology, analysis and inspection, knowledge of food nutrition, food safety and hygiene, food analysis and inspection skills, familiarity with food laws and regulations, food processing technology, food safety evaluation technology and food quality control and management laws, as well as educators and researchers with good quality.

Students in this major mainly study the basic theories and knowledge of chemistry, biology and food science, and receive systematic training in food nutrition inspection and design, food analysis and inspection, food quality control and management, food safety inspection and evaluation, food processing and quality evaluation. The main courses are: food chemistry, food biochemistry, physical chemistry, food nutrition, food analysis and inspection, food toxicology, food pathology inspection, animal and plant inspection and quarantine, instrument analysis, food safety detection technology, food safety evaluation, food sensory evaluation, education, psychology, food microbiology, food safety and hygiene, food standards and regulations, food enterprise certification, food quality control and management, etc. This major strengthens the cultivation of practical ability through cognitive practice, professional practice, graduation practice and graduation thesis, course skill training and professional skill training, professional experiments (food microbiology experiment, food biochemistry experiment, food analysis and detection experiment, physical chemistry experiment, food chemistry experiment, food safety detection experiment, instrument analysis experiment, food toxicology experiment, food processing experiment and food sensory evaluation experiment).

The main employment fields of graduates of this major include: food raw material production, processing, circulation, inspection in the field of consumption, quality control, safety evaluation, production management, trade management, product research and development; Engaged in commodity inspection, health and epidemic prevention, technical supervision and food safety supervision in the * * * department; Engaged in the education, teaching and scientific research of food nutrition, safety and quality control in secondary and higher vocational schools.

What courses do I need to take to get a chemist's qualification certificate?

one

There are many kinds of chemist qualification certificates, such as food inspector qualification certificate, chemical inspector qualification certificate, medical inspection technician return certificate and so on.

two

The courses that chemical chemists promised to take.

1. Basis of chemical inspection; 2. Error analysis and data processing; 3. Common chemical analysis techniques; 4. General instrument analysis technology; 5. Management of hazardous chemicals; 6. Instrument operation.

three

Courses that food inspectors should take.

1, legal unit of measurement knowledge and legal unit of measurement of common quantities; 2. Basic concepts of error and data processing. 3 common sense of laboratory electricity use. 4. Basic knowledge of food testing. 5. Basic knowledge of chemistry. 6. Basic knowledge of microbial detection. 7, laboratory safety protection knowledge. 8. Basic knowledge of food safety and hygiene.

I was a sophomore when I started school. What subjects do you need to take for the food inspector certificate? Please help me. . . .

(1) Collect samples; (2) preparing a standard solution source; ③ Use incubators, microscopes and other instruments to detect the microbial content of the samples; ④ Check the trace metal elements, trace nonmetal elements and physical and chemical indexes of the samples; ⑤ Record, calculate and judge the inspection data; ⑥ Assist the Director to complete the inspection report; ⑦ Check and maintain instruments and equipment; Be responsible for the health and safety of the laboratory.

What courses will food inspectors take?

There are several kinds of food inspection certificates, and different companies have different requirements for these certificates (generally divided into iso, haccp and inspector certificates).

If you are a scientific creature, you can do the biological test directly.

Undergraduate diploma is equivalent to intermediate qualification certificate.

Take some courses in food safety and testing.

These are professional courses, such as food analysis technology, instrumental analysis, food chemistry, food microbiology, food hygiene microbiological examination, food technology, food safety evaluation, animal and plant quarantine inspection, introduction to food safety, modern food detection technology, food laws and regulations, food quality control, food raw material safety and food enterprise management.

But there are also some professional basic courses such as advanced mathematics and college English.

Graduates can engage in food production, food enterprise management and food quality control. Employment departments include food hygiene supervision departments at all levels, production and quality control management departments of food enterprises, commodity inspection and health and epidemic prevention departments and related teaching and research institutes.

What are the main courses of food nutrition and testing?

Main courses: food chemistry, chemical principle and analysis, instrumental analysis, food physical and chemical inspection, food microbial inspection, food sensory inspection, food nutrition and hygiene, food quality management foundation, laboratory management, functional food production, etc.

Textual research on main skills: professional qualification certificate of food inspector, etc.

Are there many courses for food inspection?

Introduction to Food Nutrition and Inspection Education in a University [Undergraduate] This major trains comprehensive applied technical talents with basic theories of chemistry, biology, analysis and inspection, knowledge of food nutrition, food safety and hygiene, food analysis and inspection skills, familiarity with food laws and regulations, food processing technology, food safety evaluation technology and food quality control and management laws, as well as educators and researchers with good quality. Students in this major mainly study the basic theories and knowledge of chemistry, biology and food science, and receive systematic training in food nutrition inspection and design, food analysis and inspection, food quality control and management, food safety inspection and evaluation, food processing and quality evaluation. The main courses are: food chemistry, food biochemistry, physical chemistry, food nutrition, food analysis and inspection, food toxicology, food pathology inspection, animal and plant inspection and quarantine, instrument analysis, food safety detection technology, food safety evaluation, food sensory evaluation, education, psychology, food microbiology, food safety and hygiene, food standards and regulations, food enterprise certification, food quality control and management, etc. This major strengthens the cultivation of practical ability through cognitive practice, professional practice, graduation practice and graduation thesis, course skill training and professional skill training, professional experiments (food microbiology experiment, food biochemistry experiment, food analysis and detection experiment, physical chemistry experiment, food chemistry experiment, food safety detection experiment, instrument analysis experiment, food toxicology experiment, food processing experiment and food sensory evaluation experiment). The main employment fields of graduates of this major include: food raw material production, processing, circulation, inspection in the field of consumption, quality control, safety evaluation, production management, trade management, product research and development; Engaged in commodity inspection, health and epidemic prevention, technical supervision and food safety supervision in the * * * department; Engaged in the education, teaching and scientific research of food nutrition, safety and quality control in secondary and higher vocational schools.

What professional knowledge is needed for food quality testing?

Instrumental analysis, analytical chemistry, organic chemistry, inorganic chemistry, materialization, chemical engineering, structure, basic courses, pharmaceutical analysis and so on are a bit much, if you want to take the postgraduate entrance examination.

What are the qualification examination courses for quality inspectors in food industry?

It's not difficult for students majoring in food. Some school teachers will organize exams for related majors. The content of the exam can be divided into two aspects, one is theory, and the book is called food quality inspection certificate, and the other is practical operation, which mainly tests several food inspection methods. I don't know what that is. According to my personal experience, this certificate is not very effective. In addition, you are a non-professional and must have this certificate unless you want to go to some special positions. Otherwise, I still suggest that you don't have to take the exam. If you register in some training institutions, this certificate should be easy to test and simpler than the accounting qualification certificate. It's just that food inspectors seem to have grades. I'm taking the exam outside, and I don't know if I can take the advanced exam. See if there is a food major in your school. It's hard to say that the school will organize exams, which are free at school.