FOOD ANALYSIS IN FOOD INDUSTRY (2 Credits)
Learning Outcomes:
On successful completion of this course, students will be able to: Understand the basic concepts in food analysis: includes physical, chemical, microbiological, biochemical analyses of food and other.
Topics:
- This course discusses the principles of chemical, physical and microbiological analyses of foods; Sample pre-treatment (size reduction, filtering), techniques of sampling, extraction techniques;
- A brief description of conventional and modern analytical techniques;
- Understanding of qualitative and quantitative analysis techniques in food analysis;
- The principles of macro and micro component analyses of foods (proteins, carbohydrates, fats, water, vitamins, minerals, pigments, antioxidant ingredients, anti-nutritional substances, food additives, and toxins analysis);
- The basic principle and application of chromatography, electrophoresis, and ELISA in food analysi;
- Application materials and microscopic analysis of food products;
- General method of preparation of samples for chemical and physical analysis;
- The Extraction technique, centrifugation, cromatography and other.
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