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FOOD ANALYSIS [1]

Paper Code: 
CFSN 202
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

 

Course Outcomes (COs):

Learning outcomes

(at course level)

Learning and teaching strategies

Assessment

Strategies

  
 

The students will be able to –

CO13: Develop the understanding of basic terminology of chemical analysis

CO14: Investigate the techniques of proximate composition analysis of food

CO15: Implement the principles and techniques used in the analysis of Vitamins & minerals

CO16: Implement the knowledge acquired during visit to Food laboratory or industry

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,

  

 

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, Peroxide value, Saponification Value,

● Visit to Food lab/ industry

Essential Readings: 

·       Srilakshmi. B. Food Science. New - Age International (P) Ltd. Publishers, New Delhi, 2015

·       Manay. Food, facts and principles. New Age International Pvt. Lid., New Delhi 2000.

References: 

REFERENCE BOOKS:

·       Meyer. L.H. Food Chemistry, CBS Publishers and Distribution, Delhi, 2006.

·       Chopra, H.K. Food Chemistry, Alpha Science International Ltd, 2010

·       Ramani, A.V. Food Chemistry, MJP Publishers, 2015

·       Stephen N.M. Text book on Food chemistry, Narendra Publishing House, 2019

·       Potter, N.N. Food Science, 3rd Ed CBS Publishers and Distributors. Delhi, 2007

·       Rao, K.R. (1986) Textbook of Biochemistry, III Edition. Prentice Hall of India Pvt. Ltd., New Delhi.

 

 

E-RESOURCES:

 

·       https://www.toppr.com/guides/chemistry/hydrogen/water/ [2]

·       https://www.youtube.com/watch?v=0_tKEEaU1aE [3]

·       https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5147699/pdf/13197_2016_Arti... [4]

·       https://www.slideshare.net/sanjaijosephManesh/food-chemistry-51688453 [5]                                                                           

·       file:///C:/Users/WELCOME/Downloads/foods-11-00379-v3.pdf                                                                           

           

REFERENCE JOURNALS

·       Journal of Food Chemistry & Nanotechnology 

·       Food Chemistry

·       Journal of Agriculture and Food Chemistry

·       Food Chemistry Advances

Academic Year: 
2023-2024 [6]

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Source URL: https://homescience.iisuniv.ac.in/courses/subjects/food-analysis-5

Links:
[1] https://homescience.iisuniv.ac.in/courses/subjects/food-analysis-5
[2] https://www.toppr.com/guides/chemistry/hydrogen/water/
[3] https://www.youtube.com/watch?v=0_tKEEaU1aE
[4] https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5147699/pdf/13197_2016_Article_2355.pdf
[5] https://www.slideshare.net/sanjaijosephManesh/food-chemistry-51688453
[6] https://homescience.iisuniv.ac.in/academic-year/2023-2024