|FNRI PT 18-02 (Wheat Flour)|
|FNRI PT 18-01 (Corn-based Snack Food)|
|DOST-FNRI conducts a training course on Proficiency Testing Provision to Food Commissary|
|Post-PT Meeting on FNRI PT 18-01 (Corn-based Snack Food) and Pre-PT Meeting on FNRI PT 18-02 (Wheat Flour)|
|Empowering Local Participant Laboratories through the Pre-PT Meeting|
FNRI-PTL: “The First Accredited Philippine Food Proficiency Testing Provider”
Proximate (moisture, fat, protein, and ash), and mineral (iron, sodium,calcium, potassium and zinc) analyses in the following matrices:
Total Dietary Fiber in Wheat Flour
This PT Round includes evaluation of laboratory performance in the analysis of proximates (moisture, fat, protein, ash), and total dietary fiber in wheat flour through an interlaboratory comparison. Each participant laboratory will be supplied with one (1) pack of 70g sample, to be analyzed using...More . . . .
This PT Round includes evaluation of laboratory performance in the analysis of proximates (moisture, fat, protein, ash), minerals (calcium, iron, sodium, potassium, zinc), saturated fatty acids and total dietary fiber in a corn-based snack food through an interlaboratory comparison.More . . . .
A three-day Training Course on Proficiency Testing (PT) Provision based on the ISO/IEC 17043:2010 and ISO 13528:2015 Requirements was conducted by the DOST-FNRI on August 13-15, 2018 to Fresh N’ Famous Foods, Inc. – Chowking quality assurance staff. The training course aimed to provide the part...More . . . .
Greetings from the FNRI Proficiency Testing Laboratory! We would like to invite representative/s from your office to attend the Post-PT Meeting FNRI PT 18-01 (Corn-based Snack Food) & Pre-PT Meeting FNRI PT 18-02 (Wheat Flour). This will be held on July 19, 2018, 8:30 AM – 12:00 PM, at the FNR...More . . . .
By Paola Bianca M. Buiser Representatives from private and government laboratories attended the 1st Pre-PT meeting for 2018 on Corn-based Snack food PT Round (PT 18-01) last March 07, 2018. The opening remarks was delivered by the OIC of the Food Research Development Group (FRDG) division, Ms...More . . . .