FOOD ANALYSIS (PRACTICAL)

Paper Code: 
FSQ 203
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

Learning outcomes

(at course level)

Learning and teaching strategies

Assessment

Strategies

  
 

The students will be able to –

 

CO17: Develop the understanding of basic terminology of chemical analysis

CO18: Investigate the techniques of proximate composition analysis of food

CO19: Implement the principles and techniques used in the analysis of Vitamins & minerals

CO20: Implement the applications of spectroscopic techniques used in the analysis of Sodium and potassium

CO21: 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    e   test, Semester e   end examinations, Quiz, Assignments, Presentation,

  

 

CONTENTS       
● Introduction to equipment and glassware, lab safety
● Titratable acidity & pH
● Estimation of Proximate composition – moisture, fat, carbohydrate, crude protein, fibre, ash.
● Quantitative estimation of vitamins – vitamin A, vitamin-C
● Quantitative estimation of minerals – calcium, iron, phosphorus
● Acid Value
● Visit to Food lab/ industry
 
Essential Readings: 
1. Raghuramulu, Nair, and Kalyansundaram, A Manual of Laboratory Techniques, NIN Publications             
2. William S, 16th Ed. AOAC Official Methods of Analysis of the Association of Official Analytical Chemists
3. Sharma Sheel, Practical Biochemistry. Classic Publishing House, Jaipur-Delhi
4. Sheel Sharma, Experiments and Techniques in Biochemistry 2007. Galgotia Publishers
 
Academic Year: 
2022-2023
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