FOOD ANALYSIS (PRACTICAL)

Paper Code: 
FSQ 233
Credits: 
04
Contact Hours: 
120.00
Max. Marks: 
100.00
Objective: 

Objectives:

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

Course outcomes

Learning and teaching strategies

Assessment Strategies

 
 

CO21:  Analyze the proximate composition of food products.

CO22: Apply the principles and techniques used in the analysis of Vitamins & mineral.

CO23:  Examine the presence of microorganisms in food products.

CO24:  Develop the understanding of different methods of sterilization and disinfections

 

CLO18 Organize the concept of cereals and legumes processing.

CLO19 Relate and compare the processing techniques used to produce different types of milk products.

CLO20 Develop an understanding of fruits and vegetables processing to improve shelf life

CLO21 Distinguish between  the processing methods used for the extraction of  Edible Fats and Oils.

CLO22 Develop the understanding of processing of eggs, poultry, meat and fish to improve its quality

 

Class test, Semester end examinations, Quiz, Solving problems in tutorials, Assignments, Presentation, Individual and group projects

  
 

 

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: 

TEXT Books :

  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 Analysis Parts I, II, III & IV. Indian Standard Institutes. 1984.

 

 

References: 

REFERENCE BOOKS:

  1. Lee. Elementary principles of lab instruments

 

 

Academic Year: 
2023-2024
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