FOOD ANALYSIS (PRACTICAL)

Paper Code: 
FSQ 233
Credits: 
4
Contact Hours: 
120.00
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 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 AnalysisParts I, II, III` & IV. Indian Standard Institutes. 1984

References: 
  1. Lee. Elementary principles of lab instruments

 

Academic Year: 
2020-2021
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