"Let food be thy medicine and medicine be thy food - Hippocrates"

Safeguarding Food Supply Chain

Implementing quality assurance in food supply chain starts at the farm with Good Agricultural Practices, Good Manufacturing Practices, Good Hygiene practices and Good Laboratory Practices. This enhances the production of food that is high-yielding, safe and has high nutritional value. These quality systems, which are environmentally sound, ensure appropriate handling, storage, shipping & labelling of the product and the consumer is assured that the food meets quality and safety standards in the entire "farm to fork" cycle.

  • Quality Assurance

    Quality assurance (QA) is a way of preventing mistakes or defects in manufactured products and avoiding problems when delivering solutions or services to customers


  • Quality Policy

    The laboratory incorporates a detailed Quality Policy.

    • To ensure accurate and timely testing of raw materials, in -process materials and finished products and to continuously meet or exceed the stated or implied expectation of our clients through day –to-day interactions.
    • Tests and calibration are always carried out in accordance with stated standard methods and clients requirements.Request to perform tests that may jeopardize an objective result or have low validity are rejected.
    • Excellence in the work place is promoted by providing all employees with the knowledge, training and equipment necessary to allow for the completion of accurate and timely work.
    • Personnel: Familiarize themselves with management system, documentation and implement the policies and procedures in their work at all times.
    • The management is committed to complying with IS/ISO/IEC 17025 and this continually improves the effectiveness of the management system. This quality manual is to document the compliant policies and associated procedures that are integrated into our daily activities.


  • Food Testing

    Our state-of the-art laboratory can test Various food product categories covering Cereals & Pulses such as Processed Cereals and Pulses Products, salt, sugar, water, spices and condiments, etc,. Our state-of the-art laboratory can test the food products for conformance to specification in the field of Calories, Total fat composition, Total carbohydrate, Protein, Vitamins, Minerals,Total Fiber, Sugar and food safety parameters like Mycotoxins, Microbial pathogens, Shelf life analysis, Physico-Chemical properties.


  • Facilities

    Laboratory facilities are appropriate to attain correct performance of tests and / or calibrations. This includes energy sources, lighting, heating, ventilation and environmental conditions.

    Appropriate care is taken to ensure that the environment does not invalidate the results or adversely affect the required quality of any measurement.

    The technical requirements for accommodation and environmental conditions that can affect the results of tests and calibrations are documented.


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  • Instruments Available

    HPLC ,UV spectro photometer ,BIOSOX fat extractor ,Kjeltec protein distillation, Kjeltec protein digestor, Bio safety cabinet, Rotary evaporator,UV chamber,Incubator Autoclave, Laminar air flow chamber,etc..


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  • Methodology And Accreditation

    We are following the National and International standards for testing the samples.

    The laboratory is also certified in conformance with ISO/IEC 17005: 2005 by National Accreditation Board for Testing and Calibration Laboratories (NABL) for chemical and microbial testing. All in- house facilities that is required for testing have got approved by third party that comes directly under the National Accreditation Board for Testing and calibration Laboratories(NABL).