Food Analysis

NUT2123 Food Chemistry

3 hours One requisite

1 Course overview and introduction to food analysis / Course overview, course descriptive, objectives and ILOs / -Introduction of course and instructors / Introduction – trends and demands – consumers – food industry government regulations and international standards and policies

2 Concepts of food analysis. / Types of samples analyzed – steps in analysis – select and prepare sample perform the assay – calculate and interpret the results – choice and validity of a method – characteristics of the method – objective of the method consideration of food composition and characteristics – validity of the method – official methods

3 Nutrition Labeling / Food Labeling Regulations- Mandatory Nutrition Labeling- Nutrient Content Claims- Health Claims

4 Sampling and Sample Preparation / Selection of Sampling Procedures - Types of Sampling Plans - Sampling Procedures- Preparation of Samples

5 Moisture determination in food samples / Importance of Moisture Assays -Water in Foods - Sample Collection and Handling - Moisture/Water Content- Oven Drying Methods- Distillation Procedures

6 Moisture determination / Chemical Method: Karl Fischer Titration Physical Methods - Comparison of Moisture Content Determination Methods-Physical Methods / Hydrometry- Pycnometer- Refractometry- Infrared Analysis- Microwave Absorption- Freezing Point- Comparison of Moisture Content Determination Methods

7 Ash Analysis / Introduction - Definitions - Importance of Ash in Food Analysis - Ash Contents in Foods- Methods - Sample Preparation- Dry Ashing Wet Ashing - Microwave Ashing- Comparison of Methods

8 Fat Analysis / Definitions - General Classification - Content of Lipids in Foods -Importance of Analysis - General Considerations- Solvent Extraction Methods - Introduction - Sample Preparation-Solvent Selection - Continuous Solvent Extraction Method: Goldfish

9 Fat Analysis / Method Semicontinuous Solvent Extraction Method: Soxhlet Method -Discontinuous Solvent Extraction Methods Nonsolvent Wet Extraction Methods - Babcock Method for Milk Fat - Gerber Method for Milk Fat Instrumental Methods - Infrared Method -X-Ray Absorption Method - Nuclear Magnetic Resonance- Accelerated Solvent Extraction - Supercritical Fluid Extraction Comparison of Methods

10 Protein Analysis / Classification and General Considerations - Importance of Analysis -Content in Foods - Introduction to Methods Nitrogen-Based Methods- Kjeldahl Method- Dumas (Nitrogen Combustion) Method- Infrared Spectroscopy- Colorimetric Methods

11 Carbohydrate Analysis / Sample Preparation- Total Carbohydrate: Phenol-Sulfuric Acid Method- Enzymic Methods Dietary Fiber - Physical Methods

12 Determine food texture or tender using penetrometer

13 Fat Characterization: oxidation and polar formation / Introduction - definitions and classifications - importance of analyses content in foods and typical values - general consideration - sample preparation

14 Vitamin and Mineral Analyses

15 Determine food pH using pH-meter. / Introduction - calculation and conversion for neutralization - concentration units - equation for neutralization and dilution - pH meter - activity versus concentration - general principles - sample analysis - acid content in food

16 Course overview, course descriptive, objectives and ILOs / -Introduction of course and instructors / Introduction – trends and demands – consumers – food industry government regulations and international standards and policies. / -Concepts of food analysis. / Types of samples analyzed – steps in analysis – select and prepare sample perform the assay – calculate and interpret the results – choice and validity of a method – characteristics of the method – objective of the method consideration of food composition and characteristics – validity of the method – official methods

17 Moisture determination in food samples using drying oven under vacuum or drying oven (moisture analyzer) / Introduction - importance of moisture assay - moisture content of foods forms of water if food - sample collection and handling - oven drying methods - removal of moisture - types of pans for oven drying methods - handling and preparation of pans - surface crust formation (sand pan technique) - calculations - vacuum oven - distillation procedures. / Ash determination in food samples using Muffle / Introduction - definitions - importance of ash in food analysis - ash contents in foods - methods - sample preparation - plant materials - fat and sugar products - dry ashing - principles and instrumentation – procedures

18 Carbohydrate’s determination in food samples / Introduction - sample preparation - mono-and oligosaccharides - total reducing sugar (somogyi-nelson method)- using refractometer to measure sugar

19 Protein Quality Tests / Introduction - general considerations - estimating protein requirements biological value and net protein utilization - amino acid scoring patterns essential amino acid index. / Protein character and quality for athletes

20 Fat determination in food samples using Soxhlet extraction unit (fat determination). / Introduction - definitions - general classification - simple lipids - compound lipids - content of lipids in foods - importance of analysis - general considerations - analytical methods -Soxhlet method, principle and characteristics - soxhlet method, preparation of sample

21 Fat Characterization: oxidation and polar formation / Introduction - definitions and classifications - importance of analyses content in foods and typical values - general consideration - sample preparation

22 Determine food texture or tender using penetrometer / Introduction - objective measurement of texture – penetrometer. / Determine food viscosity using viscometer. / Introduction - objective measurement of viscosity - jelmeter – viscometer

23 Determine food coloring using colorimeter and spectrophotometer. / Introduction – physiological basis of color – development of color systems – visual systems – spectrophotometric approaches

24 Determine food pH using pH-meter. / Introduction - calculation and conversion for neutralization - concentration units - equation for neutralization and dilution - pH meter - activity versus concentration - general principles - sample analysis - acid content in food

1.1 Mapped to: K1

Discuss theories, principles and concept of food analysis.

Teaching Strategy Lectures