The Department of Chemistry in collaboration with the Postgraduate Department of Food Technology, Carmel College of Arts, Science and Commerce for Women, Nuvem – Goa, conducted an Add-on Certificate Course entitled ‘Fundamental Laboratory Techniques in Food Chemistry’. The course was coordinated by Dr Celia Braganza Assistant professor, Dept. of Chemistry and Ms. Nezlyn D’Souza, Faculty of MSc. Food Technology.
The 2 credit (30 hours) certificate course was conducted from 6th February to 27th March 2025. The objective of the course was to train students in the basics of managing a chemical laboratory, reagent preparations and to acquaint them with basic food microbiological and food analytical techniques.
Thirty-two undergraduate students registered for the course, which comprised 15 hours of theory and 15 hours of practical sessions, they paid a fee of Rs. 500/-.
During the course, the sessions were conducted twice a week from 2 pm to 5pm in the Microbiology Laboratory of the Post Graduate Department of Food Technology in the Nirmalini A.C. Block . Dr. Melwin Dsouza, Assistant Professor of Analytical Chemistry SJV college- Cortalim was invited to give a session on ‘Scientific Principles of AAS and HPLC and Applications in Food Sciences’. He used visual aids effectively to support the lecture and make it more engaging. He used real-life examples to illustrate the application of HPLC in food analysis.
The participants were evaluated by a questionnaire of 50 marks and upon qualifying were issued a certificate of completion by the Principal Dr. Sr. Maria Lizanne A.C. during the valedictory function on 28th March 2025.