FOOD ANALYSIS (PRACTICAL)

Paper Code: 
25FSQ233
Credits: 
2
Contact Hours: 
30.00
Max. Marks: 
100.00
Objective: 
  • To gain knowledge regarding modern methods of food analysis
  • To gain insight into techniques used for analysis microbial quality of foods

 

 

Course Outcomes: 

Couse

Course outcome

(at course level)

Learning and teaching strategies

Assessment Strategies

Course Code

Course

title

 

25FSQ 233

 

 

FOOD ANALYSIS

(PRACTICAL)

 

CO29: Analyze the various nutrients in foods & food products.

CO30:Examine the growth conditions of microbes and identify various microbes by various biochemical techniques establish the microbiological quality of food products

CO31: To compile comprehensive practical records for analysis of nutritive and microbial quality of foods and cultivate verbal communication skills to converse effectively with examiners

CO32: Contribute effectively in course-specific interaction

 

 

Approach in teaching:

Interactive Lectures, Discussion, Tutorials, Reading assignments, power point presentation

 

Learning activities for the students:

Self learning assignments, Effective questions, Simulation, conduction of activities related to the course

Class test, Semester end examinations, Quiz, Solving problems in tutorials, Assignments, Presentation, Individual and group projects
   
   
   

 

  • Titratable acidity & pH
  • Estimation of Proximate composition – moisture, fat, carbohydrate, crude protein, fibre, ash.
  • Quantitative estimation of vitamin-C
  • Quantitative estimation of minerals – calcium, iron and phosphorus
  • Different methods of sterilization and disinfections
  • Preparation of media
  • Bacterial staining
  • Fungal Staining
  • Water potability tests
  • Standard Plate Count for water and foods

 

Essential Readings: 
  1. Bewitt. Microbiological assay
  2. Joslyn.. methods in food analysis
  3. Jacob. Chemical methods in food analysis
  4. Egan and Sawyer. Pearson’s chemical  analysis of foods
  5. Kirk R.S and Sawyer R. Pearson’s Composition and Analysis of Foods, Addison Wesley Longman, Inc. 1999.
  6. ISI Handbook of Food Analysis Parts I, II, III & IV. Indian Standard Institutes. 1984.

 

References: 
  • Cappucino, James G (1999) Microbiology; A Laboratory Manual (VI Edition) Addison-      Wesley Publishing Company.
  • Adams M.R., Moss M.O. (2004) Food Microbiology (II Edition) Panima Publishing Cooperation New Delhi .
  • Deshmukh A.M. (2007) Handbook of media &Stains & Reagents in Microbiology. Oxford Book Company, India.

 

 

e Resources:

  1. https://www.britannica.com/science/microbiology
  2. https://pdfcoffee.com/food-microbiology-by-wc-frazier-pdf-free.html
  3.  https://download.e-bookshelf.de/download/0000/0061/47/L-G-0000006147-  0002334748.pdf

 

Academic Year: 
2025-2026
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