Syllabus

Introduction to Food Analysis Steps in analysis Method Selection Official Methods Government Regulations and International Standards Specifications International Standards and Practices Nutrition Labeling Evaluation of analytical data Regression analysis Reporting results Sampling Types of sampling plans Sampling procedures Sample preparation Compositional analysis of foods Quality Control and its importance Food Rheology and viscosity: Shear stress, shear rate, torque, Newtonian and Non-Newtonian flow and their further classification Factors affecting consistency and viscosity measurement of viscosity and consistency Food texture Physical characteristics of food Working of texture measuring instruments Texture Profile Analysis (TPA) Non
Destructive Methods for food analysis Near Infrared Spectroscopy (NIR) Nuclear Magnetic Resonance (NMR) and its application Ultrasonic equipments conductivity and resistivity meters Principle and working of Gas chromatography (GC) High pressure liquid chromatography (HPLC) types of detectors used in GC and HPLC Thin layer chromatography (TLC) Column Chromatography chromatographic methods applied as quality control.

1. To provide a basic understanding of Food analysis and concepts of quality control in
food processing.

To provide a basic understanding of Food analysis and concepts of quality control in
food processing.

S. Suzanne Nielsen,, Food analysis,, Springer

Mark Clute, , Food industry quality control systems, CRC press, Springer

Inteaz Alli,, Food Quality Assurance: Principles and Practices, CRC Press, CRC Press

J.R.J. Paré, J.M.R. Bélanger,, Instrumental methods in food analysis, Elsevier, Elsevier