Course Details
Subject {L-T-P / C} : FP6171 : Advanced Food Analysis and Quality Control Laboratory { 0-0-3 / 2}
Subject Nature : Practical
Coordinator : Dr. Poonam Singha
Syllabus
Introduction to food analysis and quality control lab, statistical analysis of data, proximate composition analysis of foods (moisture content, total soluble solids, ash content, total fat content, total carbohydrate content, total protein content), fat characterizations, protein characterizations, vitamin analysis, mineral analysis, analysis of contaminants and residues including adulterants in different food products, introduction to advanced food analysis techniques such as HPLC, GC, GC-MS, LC-MS, NMR, UV-VIS spectroscopy, FTIR, XRD, DSC, TGA.
Course Objectives
- To understand the principles of food analytical techniques.
Course Outcomes
To familiarize with the principles of food analytical techniques.
Essential Reading
- S. Suzanne Nielsen, Food analysis laboratory manual, Springer
- J.R.J. Paré, J.M.R. Bélanger, Instrumental methods in food analysis, Elsevier
Supplementary Reading
- Mark Clute, Food industry quality control systems, Taylor and Francis
- Inteaz Alli, Food Quality Assurance: Principles and Practices, CRC Press
Journal and Conferences
- Food chemistry
- Journal of food composition and analysis