FST306-FOOD ANLYSISCredit Hours: 4Contact Hours: 3hrs lecture + 3hrs lab

Course DescriptionThis course covers the basic properties of moisture, protein, carbohydrate, lipids, ash and fibre and their roles in food system. The principle and applications of physical, chemical and instrumental methods for the qualitative and quantitative analyses of moisture, protein, carbohydrate, lipids, ash and fibre will also be covered. Students will perform experiments to determine major food components using physical, chemical and instrumental methods.

Course OutcomesThe students should be able to:State the importance of food components determinations Explain the principles of physical, chemical and instrumental analysis of selected food components Conduct qualitative and quantitative analysis of food components using physical, chemical and instrumental methods

Syllabus Content

CHAPTERCONTENT1Introduction2Moisture 3Lipid 4Protein5Carbohydrate6Fibre7Ash8Spectroscopy9Chromatography

AssessmentTests-30%Lab Reports-20%Final Exam-50%

ReferencesNielsen, S.S. (1998). Food Analysis 2nd Edition. Maryland, Aspen Publication.Pomeranz, Y. & Meloan, C.E. (2000). Food Analysis: Theory and Practice 3rd Edition. Maryland, Aspen Publication.Egan, H., Kirk, R.S. & Sawyer, R. (1981). Pearson's chemical analysis of foods. Edinburgh: Churchill Livingstone. Nielsen, S.S. (2003). Food Analysis Laboratory Manual. New York, Kluwer Academic/Plenum Publisher Nollet L.M.L. et al. (2004) handbook of Food Analysis: Physical Characterization and Nutrient Analysis (2nd edition) Marcel & Dekker, Inc New YorkWrolstad et al (2000) Handbook of Food Analytical Chemistry. John Wiley & Sons Inc