Course Details
Subject {L-T-P / C} : FP6101 : Advanced Food Analysis and Quality Control { 3-0-0 / 3}
Subject Nature : Theory
Coordinator : Dr. Poonam Singha
Syllabus
Introduction to food analysis, Government regulations, national and international standards in food analysis, nutrition labelling, evaluation of analytical data, sampling and sample preparation, moisture and total solid analysis, ash analysis, carbohydrate analysis, protein analysis, fat analysis, Vitamin Analysis, Traditional Methods for Mineral Analysis, pH and Titratable Acidity, Fat Characterization, Protein Separation and Characterization Procedures, Application of Enzymes in Food Analysis, Immunoassays, Analysis of Food Contaminants, Residues, and Chemical Constituents of Concern, Analysis for Extraneous Matter, Determination of Oxygen Demand, Basic Principles of Spectroscopy, Ultraviolet, Visible, and Fluorescence Spectroscopy, Infrared Spectroscopy, Atomic Absorption Spectroscopy, Atomic Emission Spectroscopy, and Inductively Coupled Plasma-Mass Spectrometry, Nuclear Magnetic Resonance, Good manufacturing practices (CGMP), Hazard analysis critical control points (HACCP), Allergen control, Pest control, Sanitation control, Inspection program, metal detection program, regulatory inspection program, lot coding program, customer complaint program, receiving and shipping program, specification program, recall program.
Course Objectives
- To understand fundamentals of food analysis and food industry quality assurance.
Course Outcomes
The students will be familiar with the fundamentals of advanced food analysis and quality control.
Essential Reading
- S. Suzanne Nielsen, Food analysis, Springer
- Mark Clute, Food industry quality control systems, Taylor and Francis
Supplementary Reading
- Inteaz Alli, Food Quality Assurance: Principles and Practices, CRC Press
- J.R.J. Paré, J.M.R. Bélanger,, Instrumental methods in food analysis, Elsevier
Journal and Conferences
- Food chemistry
- Journal of food composition and analysis