Food Analysis (PRACTICAL)

Paper Code: 
FSQ-403
Credits: 
02
Contact Hours: 
60.00
Max. Marks: 
100.00
Objective: 

This course will enable the students to understand:

  • To gain knowledge regarding modern methods of food analysis
  • To gain insight into techniques used for analysis microbial quality of foods

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

 

References: 
  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

 

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