FOOD ANALYSIS (2/2 Credits)

Learning Outcomes:

On successful completion of this course, students will be able to: demonstrate practical proficiency in a food analysis laboratory; explain the principles behind analytical techniques associated with food; evaluate the appropriate analytical technique when presented with a practical problem; design an appropriate analytical approach to solve a practical problem.

Topics:

1. Introduction to Food Analysis;
2. Compositional Analysis of Foods;
3. Chromatography;
4. Spectroscopy;
5. Physical Properties;
6. Chemical Properties and Characteristics of Foods;
7. Method Validation (case study: Vitamin C Determination);
8. Analysis of moisture and Ash content using gravimetric method;
9. Analysis of protein content using Kjeldahl method;
10. Analysis of fat content using Soxhlet method;
11. Analysis of total sugar (Luff-Schoorl method) and reducing sugar (DNS method);
12. Analysis of crude fibre content using gravimetric method;
13. Analysis of toxicant preservatives and colorants in food product;
14. Determination of antioxidant activity and total phenolic content;
15. Analysis of texture and color;
16. Determination of protein molecular weight using SDS-PAGE;
17. Determination of mineral content using AAS (Atomic Absorption Spectroscopy) method;
18. Determination of beta carotene using HPLC (High Performance Liquid Chromatography);
19. Determination of fatty acid composition using GC (Gas Chromatography); Immunoassay.