FOOD ANALYSIS

Paper Code: 
FSQ 403
Credits: 
2
Contact Hours: 
60.00
Max. Marks: 
100.00
Objective: 

This course will enable the students to -

  1. Gain knowledge regarding modern methods of food analysis.
  2. Gain insight into techniques used for analysis microbial quality of foods.

Course Outcomes (COs):

Course

Learning outcomes

(at course level)

Learning and teaching strategies

Assessment

Strategies

Paper Code

Paper Title

 

 

 

 

FSQ 403

 Food Analysis (Practical)

 

 

 

 

 

 

The students will be able to –

 

CO45: Develop the understanding of basic terminology of chemical analysis

CLO46: Investigate  the techniques of proximate composition analysis of food

CO47: Implement the principles and techniques used in the analysis of Vitamins & minerals

CO48: Implement  the applications of spectroscopic techniques used in the analysis of Sodium and potassium

CO49: Investigate  the role of enzymatic activity in foods

 

Approach in teaching:

Demonstration, Discussion

 

Learning activities for the students:

Hands on experience of food product analysis

 

Class test, CA test, Semester end examinations, Quiz, Assignments, Presentation,

 

 

CONTENTS                                     

  • Titratable acidity & pH
  • Estimation of Proximate composition – moisture, fat, carbohydrate, crude protein, fibre, ash.
  • Quantitative estimation of vitamins – vitamin A, thiamine, riboflavin, vitamin-C
  • Quantitative estimation of minerals – calcium, iron, sodium, potassium, phosphorus
  • Enzymatic activity

 

Essential Readings: 
  1. Joslyn.. methods in food analysis
  2. Jacob. Chemical methods in food analysis
  3. Egan and Sawyer. Pearson’s chemical  analysis of foods
  4. Lee. Elementary principles of lab instruments
  5. AOAC
  6. NIN

 

Academic Year: 
2020-2021
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