Course Details

• Credit: 3
• Semester: 1
• Prerequisite: IMG103 Food Chemistry (pass)
  

Synopsis

The course introduces the basic principles and procedures commonly used for the analysis of major food components. The concepts involved in sampling protocols and the preparation, reporting and analysis of data to achieve valid measurement are emphasized. The course covers topics on proximate analysis of the major food components (moisture, ash, nitrogen or protein, lipid, carbohydrate) and analysis methods for other food components such as vitamin C, preservatives such as benzoic acid, sulphur dioxide etc. Practical experience of relevant experimental procedures will be conducted.

Course Objective

This course is designed to expose undergraduates to the basic principles of various chemical methods of compositional analysis and their application to the analysis of specific food components e.g. proteins, fats, moisture, carbohydrates, and minerals.

Course Content

Lectures:
 ➤ Chapter 1: Introduction
 ➤ Chapter 2: Chemical Analyses
 ➤ Chapter 3: Moisture Determination
 ➤ Chapter 4: Ash and Mineral Analysis
 ➤ Chapter 5: Protein Determination
 ➤ Chapter 6: Carbohydrate Determination
 ➤ Chapter 7: Lipid Analysis
 ➤ Chapter 8: Crude Fibre and Dietary Fibre Analysis
 ➤ Chapter 9: Analysis of Other Components
 ➤ Chapter 10: Food Adulteration

Lab Practicals:
 ➤ Lab 1: Determination of moisture content using oven drying (AOAC method) and infrared method
 ➤ Lab 2: Determination of fat content using the Soxhlet method (AOAC Method)
 ➤ Lab 3: Determination of crude fibre using Gravimetric Method (AOAC method)
 ➤ Lab 4: Determination of crude protein content using the Kjeldahl method (AOAC Method)
 ➤ Lab 5: Determination of ascorbic acid using DCPIP titrimetric method (AOAC Method)
 ➤ Lab 6: Determination of salt concentration using the Volhard method
 ➤ Lab 7: Determination of sugar content using Lane-Eynon method

Course Learning Outcomes

Upon successful completion of this course, students should be able to:
1. Explain the principle and procedures for qualitative and quantitative methods of chemical food analysis.
2. Evaluate appropriate analytical techniques for nutritional composition in food quality assessment with reference to relevant food standards and regulations.
3. Deliver relevant information on theories and experiments of food analysis in oral and written form.
4. Demonstrate laboratory skills in conducting chemical food analysis.