Atlas Lab – Testing Laboratory

An investigation conducted so that the information about the product or service under test is provided to stakeholders is known as testing. Properties of food material testing depend on the successful completion of the following steps: planning (identifying the analytical procedure that is most appropriate) , sample selection, sample preparation, performance of analytical procedure, statistical analysis of measurements and data reporting. Regulatory analysis of food and agri products are supported by testing laboratory.

Agriculture in India
In India agriculture started during the Indus Valley Civilization Era and in some southern parts of India even before that. Today, the worldwide rank of India in farm output is second. In 2013, 13.7% of GDP (gross domestic product) came from agriculture and its allied sector namely forestry and fisheries. Country broad-based economic growth is declining the India’s GDP contributed by agriculture. In the year 2013, agricultural products worth $39 billion was exported by India, thus making India seventh largest worldwide agricultural exporter and sixth largest net exporter. In the production of dry fruits, agriculture-based textile raw materials, roots and tuber crops, pulses, farmed fish, eggs, coconut, sugarcane and numerous vegetables India ranks second or third in the world. According to the FAO world agricultural statistics, the largest producer of the world for many fresh fruits, vegetables, milk, major spices, staples like millets and castor oil seeds and select fibrous crops like jute is India and ranks second in production of world’s major food staples, rice and wheat.

Along with, the growth of agriculture one of the highest priority for consumers, regulatory agencies and industry stakeholders is safety of food products. To reduce risk factors programs are established and upgraded, due to the emergence of new safety challenges and issues which are monitored continuously for reliability and effectiveness. The methods that are increasing becoming a centerpiece of food safety programs due to health and safety risks caused by chemical, microbiological and environmental contaminants are testing methods. In recent years, testing methods have improved by industry through research. This results in higher sensitivity for detection of contaminants in new matrix classed, difficult to detect contamination and faster turnaround time for results. Keeping in mind changing regulations, more rigorous method-validation standards and consumer demands for safe, quality products these advances have been made. In food sample following different qualities can be analysed: proximal analysis of AOAC, water and fat soluble vitamins by HPLC, amino acids profile by HPTLC, trace analysis, food additives by HPLC, pesticide residual analysis by GC-MS and HPLC, antibiotic residues, mycotoxin analysis by HPLC and HPLTC, drug residues, using HPLC and HPLTC methods for determination of flavonoids, determination of Secondary metabolites by GC-MS, using ICP-OES for element analysis in water and foods, food texture analysis, using rapid visco analyser for viscosity measurement, food adulterant by AOAC method, using GC-TCD for determination of MAP gases, seaweed analysis, using GC-MS for fatty acids profile, nutritional labeling of food products, microbiological analytical services, estimation of antioxidant activity. The testing of agro products include: Edible Oil Testing, Vegetable Oil Testing, Food Grains Testing, Rice Testing, Pulses Testing, Sugar Testing, Molasses Testing, Oil Seeds Testing, Oil Cakes Testing, Extractions Testing, Rice Bran Testing.