Course Details

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

Synopsis

This course introduces the basic principles and procedures commonly used for food analysis. Protocol for sampling, analysis and data analysis to achieve valid measurement is emphasized. This course covers topics on proximate analysis for major food components and other minor components. Practical training for related experimental procedures will also 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: Fibre Analysis
 ➤ Chapter 9: 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 principles and procedures for qualitative and quantitative methods of chemical food analysis.
2. Demonstrate laboratory skills in conducting chemical food analysis.
3. Evaluate appropriate analytical techniques for nutritional composition in food quality assessment with reference to relevant food standards and regulations.
4. Present relevant information on theories and experiments of food analysis in oral and written form.
 

Demonstrate laboratory skills in conducting chemical food analysis