: FOOD ANALYSIS PRACTICAL

Paper Code: 
FSQ-403
Credits: 
3
Contact Hours: 
45.00
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
 
 
Essential Readings: 
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
Academic Year: 
2014-2015
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