Food Analysis

Paper Code: 
FSQ 403
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

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
     
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: 
2018-2019
  • Printer-friendly version
  • PDF version