The document provides details about an internship completed by Aafreen Salim at the Food Analysis Laboratory of Vardan Envirolab from February 20th to May 20th, 2023. It includes an acknowledgment, introduction to the laboratory, details of the management team and various departments. Standard operating procedures for proximate analysis methods like moisture, ash, protein, fat, carbohydrate, energy and dietary fiber determination are also outlined.

1. INTERNSHIP REPORT
By- Aafreen Salim
M.Sc. Nutrition & Dietetics
4th Sem
Reg no. 210538006
20 FEB,2023- 20 MAY, 2023
FOOD ANALYSIS LABORATORY
Supervisor:
Mr. Vinay Singh (Technical Manager)
Mr. Brijesh Kumar Sahu & Ms. Manju Kumari (Senior Analysts)
Mr. Manish Kumar & Mr. Sumit Chauhan (Junior Analysts)

2. ACKNOWLEDGMENT
I would like to thank Dr. Akanksha Yadav, Internship coordinator Department of
Nutrition and Dietetics, SGT University, Dr. Barkha Bhatnagar, HOD Nutrition and
Dietetics, SGT University & Dr. Ejaz Hussain, Dean of Faculty of Allied Health
Sciences for their support and advices to get and complete my internship at Vardan
Envirolab. I would also like to thank Mr. Vinay Singh (Technical Manager, Food
Analysis Lab) for giving me the opportunity to do my internship within this reputed
organization. It is indeed with a great sense of pleasure and immense sense of
gratitude that I acknowledge the help of these individuals. I am grateful to be the
part of the department, for their constant support.

3. INTRODUCTION
• High quality solutions with diversified experience in the field Environment health and safety, Vardan
Envirolab/Vardan Environet, established in 2012, is a leading EIA & EHS consultant organization
accredited by Quality Council of India and Ministry of Environment & Forests (under EP Act 1986)
with a manpower of over 250 professionals. The organization comprises of senior retired government
officers from various government & private departments who have decades of experience in the field
of Environmental health safety management. The team also comprises of young, dynamic and
progress driven engineers, chemists, geologist, GIS experts, ecologists, and auditors.
• Vardan group also provides reliable and precise testing services for a wide range of environmental
parameters, Food & Agriculture, Drug & Pharmaceutical & Building materials.

4. Location- Plot No. 82A, First Floor, Sector
5, IMT Manesar, Gurugram, Haryana 122051
Location: Plot No. 24, B Block, Narayan
Vihar, Jaipur, Rajasthan 302029

5. WORKING HOURS
Monday: 9:30 am–6 pm
Tuesday: 9:30 am–6 pm
Wednesday: 9:30 am–6 pm
Thursday: 9:30 am–6 pm
Friday: 9:30 am–6 pm
Saturday: 9:30 am–6 pm
Sunday: Closed
Note: Closed on first Saturday of every month
Tea Break: 11:00 A.M. & 4:00 P.M. For an interval of 10-15 mins)

6. MANAGEMENT TEAM
1. Shri R.S Yadav
Co- Founder and Managing Director
He established the organization after having served more than thirty years as
District Mining Officer in Department of Mines & Geology, Haryana Govt.
with a vision of becoming India's leading consulting firm and testing
Laboratory. He is approved EIA coordinator by QCI- NABET in mining,
Building Construction and Larger Area Development projects. He's also an
approved Mine Planner (RQP) from Indian Bureau of Mines.

7. • 2. Late Shri S.k. Sharma
• Co- Founder
He established the organization with Sh. R.S. Yadav after having served more than forty years as senior
scientist in Haryana Pollution Control Board. He was an approved EIA coordinator by QCI-NABET in
mining, Distillery, Sugar Industry, Chemical and Township and Area Development projects. He was also
leading author for QMS, EMS, NABL Assessor.

8. CORE TEAM
NAME DESIGNATION EXPERIENCE ROLE IN ORGANIZATION
Roopika Sharma Partner 13 years Overall incharge of all financial, Human Resource
and Administrative Activities in the organization
Aman Sharma partner 17 years EIA of mining, Township and Area Development
Projects, Consent Management, Compliance of EC
and Business Development. He is approved EIA
coordinator by QCI NABET.
Aman Yadav Partner 10 years EIA of metallurgical industries, Mining Projects, Oil
& Gas transportation & storage projects, Sugar
industries, Distilleries and Business Development.
He is approved EIA coordinator by QCI- NABET.

9. NAME DESIGNATION EXPERIENCE ROLE IN ORGANIZATION
Dr. Deepika Mehta General Manager QA 12 Years Environment Testing & Implementation, she has
done training in ISO/IEC 17025, 17034 & 17043
Vinay Singh Technical manager 7 years Testing of food products, Agricultural products,
Pharmaceutical and Environmental parameters,
Head of instrumentation and responsible for
heading of sophisticated instruments like
LCMSMS, ICPMS, GCMSMS, HPLC.
Radhika Aggarwal
Yadav
General marketing
manager
6 years Management Representative, Business
Development Activities for testing of
Environment, Food, Pharmaceutical & Building
materials.
CONTD.

10. ORGANIZATIONAL CHART

11. CERTIFICATION AND ACCREDITATIONS
• Vardan is accredited EIA consultant in India recognised and approvals by multiple regulatory
bodies to provide consultancy services.
• 1. NABET (National Accreditation Board for Education and Training)
• 2. NABL (National Accreditation Board for Testing and Calibration Laboratories)
• 3. CGWA (Central Ground Water Authority)
• 4. FSSAI (Food Safety And Standard Authority of India)
• 5. BIS (Bureau Of Indian Standard)

12. • ISO 9001:2015, 14001:2015, 45001:2018
• 7. Ministry of Ayush
• 8. FDA (Food And Drug Administration)
• 9. Gazetted Lab under EP Act 1986 by Ministry of Environment, Forests and Climate
Change)
• 10. GLP (Good Laboratory Practice)
• 11. MoEF & CC (Ministry of Environment, Forest and Climate Change)

13. SERVICES OFFERED
• Testing
• 1. Environment Testing
• 2. Drug & Pharma Testing
• 3. Food Testing
• 4. Microbiological
• 5. BIS Approved Water Parameters
• 6. Cosmetics Testing

14. • Consulting
• 1. Environmental Impact Assessment
• 2. Process Safety Study
• 3. Ground Water Impact Assessment
• 4. Mining Plan & Mine Safety Studies
• 5. Social Impact Assessment
• 6. Ecology & Biodiversity studies

15. FOOD ANALYSIS LABORATORY
• Vardan is FSSAI approved food testing lab in Gurgaon and dedicated to
improving food safety and quality through nutritional research, scientific
excellence and innovation at every step of the food supply chain.
• From isolating and identifying residues and contaminants to guaranteeing
product stability and nutritional content, offer a full portfolio of food and
water testing, audit and training to ensure the quality and safety of foods
from concept development to retail shelf.

16. TESTING INCLUDES
 Cereals, Pulses and products
 Fruit & Fruit Product
 Beverages ( Alcohol/ Non - Alcohol)
 Oil seeds & by Product
 Honey & Products
 Sugar & Sugar Products
 Milk & Dairy Products
 Bakery and Confectionary Product
 Tea

17.  Nuts & Nut Products
 Jams & Jellies
 Oil / Fats & Related Products
 Herbs & Spices
 Infant foods
 Canned and Processed foods
 Meat & Meat Products
 Eggs & Eggs Products
 Fish & Sea foods
 Coffee & Coca Products

18. TRUSTED BY PROMINENT COMPANIES

19. FOOD ANALYSIS LABORATORY
DEPARTMENT
• Proximate Department: A proximate analysis laboratory in the
context of food refers to a facility equipped with the necessary
instruments and expertise to conduct proximate analysis on food
samples. Proximate analysis is a series of tests performed to
determine the composition of food, providing information about
the various components present in a sample. Proximate analysis
utilize various analytical technique and instruments such as
Digital Weighing balance, Hot air oven, Fume Hood, Desiccator,
Distillation unit, Extraction unit, Titration unit, Reagents storage
area, Stock area, Glassware – A grade , Washing Area, Gloves,
Mask, protective eyewears etc.

20. GENERAL GUIDELINES & HOUSEKEEPING
RECORD
• Housekeeping is essential in a food analysis lab to maintain cleanliness, prevent cross-contamination, ensure
accurate results, and promote a safe working environment. Here are some guidelines for housekeeping in a
food analysis lab:
1. Personal Hygiene: All lab personnel should follow good personal hygiene practices. This includes
washing hands thoroughly with soap and water before entering the lab, after handling chemicals or
samples, and before leaving the lab. Lab coats or protective clothing should be worn to minimize
contamination.
2. Cleaning Schedule: Establish a regular cleaning schedule for the lab. This should include daily tasks.
Assign responsibilities to lab personnel to ensure that cleaning duties are completed consistently.
3. Workstation Organization: Keep work areas clean, tidy, and well-organized. Remove unnecessary items
and clutter from the work surfaces to avoid cross-contamination and accidents. Store chemicals, samples,
and equipment in designated areas

21. • Spill Management: Spills can lead to contamination and accidents. Clean up spills
promptly using appropriate methods and cleaning agents (99% ethanol).
• 5. Equipment Cleaning: Clean and disinfect lab equipment regularly to prevent cross-
contamination. Follow manufacturer instructions for cleaning specific instruments. Clean
glassware thoroughly after use to remove any residues or contaminants.
• 6. Sample Handling: Practice proper sample handling techniques to prevent cross-
contamination and maintain sample integrity. Use separate tools and containers for
different samples. Minimize contact between samples and equipment to avoid
contamination.
• 7.Chemical Storage: Store chemicals properly in designated storage areas. Ensure that
containers are properly labeled, tightly sealed, and stored according to their compatibility.
Regularly check for expired or deteriorated chemicals and dispose of them safely

22. 8. Air Quality: Maintain good ventilation in the lab to ensure the removal of
fumes.
9. Safety Procedures: Ensure that all lab personnel are trained in safety procedures
and are aware of emergency protocols. Provide appropriate personal protective
equipment (PPE) such as gloves, goggles, lab coats, and masks to minimize risks.
10. Digital Indoor Hygrometer Thermometer with Clock

23. GENERAL EQUIPMENTS- PROXIMATE
SECTION
• Analytical Balance- Analytical balances are precision
measures ng instruments used in quantitative chemical
analysis, to determine the mass of solid objects, liquid
powders and granular substances.
• Hot Air Oven: In proximate Hot Air Oven is used for
drying of glassware and for determination of moisture
content of samples.

24. • Muffle Furnace- Muffle furnaces are used for high
temperature testing applications such as loss on ignition or
ashing.
• Water bath- Water bath is laboratory constant temperature
equipment, providing heat sources for varieties of devices
that need heating. The circulating water bath is used to keep
water at a constant temperature for incubating samples in a
laboratory. A laboratory water bath is used to heat samples.

25. • Refrigerator- A laboratory fridge is used by healthcare facilities and professionals to store samples
and specimens, at a specific temperature to ensure they do not get spoil.
• Soxhlet apparatus- A soxhlet extractor is a piece of laboratory apparatus invented by Franz von
soxhlet in 1879. it was originally designed for the extraction lipid from the solid material.

26. PROXIMATE ANALYSIS INCLUDE
 Moisture Analysis
 Ash Analysis
 Protein Analysis
 Fat Analysis
 Carbohydrates Analysis
 Energy Analysis
 Dietary fiber Analysis

27. DETERMINATION OF MOISTURE CONTENT IN
GENERAL FOOD PRODUCTS
(FSSAI MANUAL)
• AIM- To determine the moisture content in the sample.
• REQUIRED MATERIAL- Moisture dish, hot air oven, weighing balance
• PROCEDURE
Dry the moisture dish in hot air oven and note the empty weight.
Take about 5-10 g of the sample in moisture dish.
Close the lid and put in hot air oven at 105°C for 2 hours
Cool it in desiccator and weigh with lid on.

28. Repeat the same process of heating, cooling, and weighing at half hour interval
Record the lowest mass obtained
Calculation-
Preheated empty dish weight-
Sample weight-
Dry weight-
Constant weight-
Moisture%= (sample wt. + dish wt.) – constant weight/ sample weight×100

29. DETERMINATION OF ASH CONTENT IN
GENERAL FOOD PRODUCTS
(FSSAI MANUAL)
• AIM- To burn off the organic matter and determine the inorganic matter remained.
• REQUIRED MATERIAL- Crucible, Muffle furnace, hot plate, weighing balance
• PROCEDURE
Dry the empty crucible in hot air oven and cool it down in dessicator.
Note down the empty weight
Take about 2-5g of sample in crucible.

30. • Calculation-
Preheated empty crucible weight-
Sample weight-
Ash weight-
Constant weight-
Ash%= (constant weight- empty weight)/sample wt.×100
Put on the sample on hot plate for charring
Transfer it into the muffle furnace at 550-600°C for continue ignition till grey ash is obtained.
Cool it down in dessicator and note the final weight

31. DETERMINATION OF PROTEIN CONTENT
IS- 7219
• Scope : This standard prescribes Kjeldahl method for the determination of total
nitrogen content and specifies the factors used in converting nitrogen to protein for
various foods.
• Definition: Total protein, by the Kjeldahl method, is defined as the amount of
nitrogen experimentally found and multiplied by conversion factor .

32. • Procedure- For digestion
Accurately weigh 0.7 to 2.2 g of the sample into the kjeldahl flask in a butter paper.
Add 0.7g of copper sulphate and add 10 g of sodium sulphate anhydrous
Add 25mL of sulphuric acid
Boil vigorously until the solution becomes clear and then continue boiling
it for 1 to 2 hours till it become blue in colour

33. Procedure- For distillation
Cool down the sample
Add about 200 ml distilled water
Add NaOH of 40%
Connect the assembly with a 50ml beaker containing 50ml HCl with 2-3 drops of methylene red indicator drops
Start the assembly

34. 3. Titration-
Collect appropriately 150 ml in collecting beaker in which 50 ml is HCL and 100 ml is ammonia
titrate the solution with 0.1M NaOH till yellowish colour.
Calculation-
Sample weight-
Sample T.V-
Blank T.V-
Factor-
Normality (0.1 N NaOH)-
Protein %= (blank TV-sample
TV)×1.4007×Factor×Normailty/sample wt.

35. DETERMINATION OF CARBOHYDRATE
(IS 1656:2007)
• AIM- To lay down a procedure for determination of carbohydrate in general food products.
• MATERIAL REQUIRED- NA
• PROCEDURE- Total carbohydrates are calculated as follows after determination of the % of
protein, fat, moisture and ash.
• CALCULATION-
• Carbohydrate%= 100- (M+A+F+P)

36. DETERMINATION OF ENERGY
(IS- 14433:2007, IS- 1656:2007)
• AIM- To lay down a procedure for determination of energy in general food products.
• MATERIAL REQUIRED- NA
• PROCEDURE-
1. Determine moisture, ash, fat and protein by using standard methods.
2. Determine carbohydrate by subtracting % protein, fat and ash from total solid of the food
material.
3. Calculate total energy as kcal/100g using given formula.
4. Energy= 9×fat + 4×( protein% + carbohydrate%)

37. DETERMINATION OF DIETARY FIBER
(AOAC 985.29)
• Dietary fiber is a mixture of complex organic substances and was initially defined
as remnants of plant cells resistant to hydrolysis by the alimentary enzymes of
man. This definition was modified to include hemicellulose, celluloses, lignins,
pectins, gums, non-digestible oligosaccharides and waxes.

38. DETERMINATION OF SUGAR CONTENT IN
GENERAL FOOD PRODUCTS -(IS- 4079)
• AIM- To determine the sugar content in food products.
• MATERIAL REQUIRED- Pipette- 10mL, 20mL, Burette 50mL, Bunsen flame,
volumetric flask 50mL, 100mL, 250mL, funnel
• CHEMICALS REQUIRED-
1. Fehling A: dissolve 69.28g copper sulphate in distilled water. Dilute to 1000mL.
2. Fehling B: dissolve 346g potassium sodium tartrate and 100g NaOH in distilled
water to 1000mL. Filter and store it.
3. Zinc acetate solution: dissolve 21.9g of zinc acetate in water and add 3mL of glacial
acetate acid. Make up to 100mL.
4. Potassium ferrocyanide solution- dissolve 10.6g of potassium ferrocyanide in water
and make up to 100mL

39. 5. Conc. HCL Solution
6. Sodium hydroxide- 20%
7. Methylene blue indicator
8. Distilled water
• PROCEDURE- (Determination of reducing sugars)
Weigh accurately 5-10g of sample and transfer to 250mL volumetric flask.
Add 120-150mL of hot water at 80-90°C. Mix well and allow standing for 15 minutes
Mix and add 5mL of zinc acetate followed by 5mL of potassium ferrocyanide solution
Mix, make up to mark. Allow to settle and filter

41. • PRELIMINARY TITRATION-
1. Pipette 5mL each of fehling A and B into 250mL conical flask. Mix
and add about 20mL water. Heat the flask to boiling.
2. Add 3 drops of methylene blue indicator. Continue the addition of
solution drop wise until the blue colour disappears to a brick-red end
point. Note down the tier volume.
3. Calculate the reducing sugar% as given formula:
4. Calculation-
Reducing sugar%= dilution×0.05×100/sample weight ×T.V

42. DETERMINATION OF TOTAL REDUCING
SUGAR AFTER INVERSION
• PROCEDURE-
1. Pipette 50mL of collected solution to 100mL volumetric flask.
2. Add 5mL of conc. HCl and heat the sample on water bath at 70-90°C for 15-20
minutes.
3. Neutralize with 40% NaOH solution. Make up to volume, filter and transfer to
50mL burette. Perform the titration on fehling’s solution similar to the
procedure described in the determination of reducing sugars.
• CALCULATION-
Total reducing sugar%= dilution×0.05×100×100/50×sample wt. ×TV

43. DETERMINATION OFACIDITY
• AIM- To determine the acidity in food products
• MATERIAL REQUIRED- weighing balance, conical flask 250mL, beaker 250
mL, burette 50mL
• PROCEDURE-Take 10gm of sample dilute to 250 ml with neutralized or recently
boiled water. Titrate with 0.1N NaOH using phenolphthalein for each 100mL of
solution to pink end point persisting for 30 seconds.
• Titrable acidity can be expressed conveniently in gm. acid per 100gm as
appropriate, by using the factor appropriate to the acid as follows

44. • 1mL of 0.1N NaOH equals
CALCULATION-
ACIDITY= Eq.wt of acid×N NaOH×100/Sample wt. ×1000
ACID FACTOR (g)
Malic acid 0.0067
Oxalic acid 0.0045
Citric acid monohydrate 0.0070
Citric acid anhydrous 0.0064
Tartaric acid 0.0075
Lactic acid 0.0090
Acetic acid 0.0060