FOOD ANALYSIS (PRACTICAL)

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

Course Objectives:

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: Examine the titrable acidity of food products

CO46: Investigate  the proximate composition of food items

CO47: Apply 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,

 

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: 

     Joslyn.. methods in food analysis

·     Jacob. Chemical methods in food analysis

·     Egan and Sawyer. Pearson’s chemical  analysis of foods

·     Lee. Elementary principles of lab instruments

·     AOAC

·     NIN

 

Academic Year: 
2021-2022
  • Printer-friendly version
  • PDF version