IMG204/3 Instrumental Food Analysis
- Credit: 3
- Semester: 2
- Prerequisite: IMG103 Food Chemistry (pass)
This course introduces the principles and applications of instrumental methods in food analysis. The covers spectrochemical analysis methods that use absorption of electromagnetic radiation (molecular ultraviolet-visible spectroscopy, fluorescence, infrared spectroscopy, atomic absorption/emission spectroscopy); chromatographic methods, such as HPLC and GC; thermal analysis, and electrophoresis methods. In all instrumental methods of food analysis discussed, aspects of instrumentation parts and practical considerations for qualitative and quantitative analysis such as sample preparation and sources of error will be discussed.
This course is designed to expose undergraduates to the understanding of the principles and theory of selected instrumental methods as used in food analysis.
➤ Chapter 1: Introduction
➤ Chapter 2: Absorption of Electromagnetic Radiation
➤ Chapter 3: Infrared Spectroscopy
➤ Chapter 4: Atomic Spectroscopy
➤ Chapter 5: Separation and Purification of Molecules/Compounds by Chromatography
➤ Chapter 6: Gas Chromatography
➤ Chapter 7: Electrophoresis
➤ Chapter 8: Thermal Analysis
➤ Chapter 9: Rapid Viscometry
➤ Lab 1: Determination of reducing sugar content by DNS method using a spectrophotometer
➤ Lab 2: Determination of colour attributes using a spectrophotometer
➤ Lab 3: Determination of carbohydrates and preservatives using HPLC
➤ Lab 4: Determination of fatty acid profile and their concentration using Gas Chromatography
➤ Lab 5: Determination of calcium and salt content using Atomic Absorption Spectroscopy
➤ Lab 6: Determination of starch pasting properties using Rapid Visco Analyzer
Course Learning Outcomes
Upon successful completion of this course, students should be able to:
1. Describe the basic principles of instrument, theories and operations of key components of the instrument used for food component analysis.
2. Compare different instrumental methods for specific food analysis.
3. Demonstrate practical analysis of food by interpreting analytical data with reference to food regulations and standards.
4. Deliver principles, theories and methods of food analysis in clear and effective manner verbally and in written form.