Course Details

• Credit: 3
• Semester: 2
• Prerequisite: IMG103 Food Chemistry (pass)
  

Synopsis

This course introduces the principles and applications of instrumental methods in food analysis. It covers spectrochemical analysis methods, chromatographic methods, thermal analysis, and electrophoresis methods. In this course, instrumentation aspects and practical considerations for qualitative and quantitative analysis such as sample preparation and sources of error will be discussed.

Course Objective

This course is designed to expose undergraduates to the understanding of the principles and theory of selected instrumental methods as used in food analysis.

Course Content

Lectures:
 ➤ Chapter 1: Theory of Spectroscopy
 ➤ Chapter 2: UV-Vis and Florescence Spectroscopy 
 ➤ Chapter 3: Infrared Spectroscopy
 ➤ Chapter 4: Atomic Absorption and Emmision Spectroscopy
 ➤ Chapter 5: Theory of Chromatography
 ➤ Chapter 5: High Preformance Liquid Chromatograhy
 ➤ Chapter 6: Gas Chromatography
 ➤ Chapter 7: Electrophoresis
 ➤ Chapter 8: Thermal Analysis
 ➤ Chapter 9: Colour Analysis
 ➤ Chapter 10: How to Write a Good Report

Lab Practicals:
 ➤ 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. Explain the basic principles of instrumentation, theories and operations of key components of instrument used for food component analysis.
2. Follow practical analysis of food to interpret analytical data with reference to food regulations and standards.
3. Analyse appropriateness of an analytical approach to solve a practical problem.
4. Report principles, theories and methods of food analysis in clear and effective mannerin written form.