Method validation, verification, calculation of measurement uncertainty in chemical analysis of food

Laboratory accreditation is the activity of evaluation, confirmation and supervision, conducted by international and certified institution and based on essential criterias, for technical competence of a laboratory in order to provide confidence in tests and analyses. Laboratory accredition is the evaluation system which is formed around three main issues; method validation-verification, observability of outcome, measurement uncertainty. In this thesis, studies such as validation, verification and calculation of measurement uncertainty were carried out by using wheat, soybean, corn, sunflower seed and hazelnut certified refenced materials (CRM) in order to validate AACC (American Association for Clinical Chemistry) Method 46-12 for crude protein analysis and Method TS EN ISO 712 for determination of the moisture content ofcereal and cereal products analysis in the laboratory. Enlarged uncertainty of Method 46-12 for crude protein analysis is found as 0.8. Enlarged uncertainty of Method TS EN ISO 712 for determination of the moisture content of cereal and cereal products analysis is found as 0.18. As a result of validation studies, method 46-12 for crude protein analys and method TS EN ISO 712 for determination of the moisture content of cereal and cereal products are validated in the laboratory and as a result of varification study by evaluating the conformity of validation parameters. Keywords: Accreditation, Validation, Verification, Measurement uncertainty