Syllabus

1. Determination of Moisture Content Using Hot Air Oven and Digital Moisture Analyzer
2. Estimation of Carbohydrate Content in Food Samples
3. Estimation of Protein Content in Food Samples
4. Quantitative Analysis of Fat Content in Food Samples
5. Determination of Ash Content in Food Samples
6. Analysis of Titratable Acidity, pH, and Total Soluble Solids (TSS) in Food Samples
7. Determination of Total Phenolic Content in Food Samples
8. Determination of anti-oxidant from food samples
9. Estimation of anthocyanin from fruits and vegetables
10. Estimation of total flavonoid content present in food samples
11. Texture Profile Analysis (TPA) of Food Samples
12. Determination of viscosity using RVA instrument
13. Loading curve for microwave oven.

Apply standard laboratory techniques and instruments for the qualitative and quantitative analysis of food components.

Evaluate the physicochemical properties of foods using appropriate analytical methods.

Demonstrate proficiency in sample preparation, experimental design, and data analysis.

Interpret results to assess the quality and safety of food products, adhering to standard guidelines and protocols.

1. Perform proximate analysis to determine moisture, ash, protein, fat, and carbohydrate content in food samples.
2. Utilize titrimetric, spectrophotometric, and chromatographic methods for food analysis.
3. Assess the physicochemical properties of food, including pH, acidity, and color.
4. Prepare lab reports effectively, presenting experimental findings with appropriate interpretations.

S. S. Nielsen, Food Analysis, Springer , Edition: 5th Edition, 2017

Rui M. S. Cruz, Igor Khmelinskii, and Margarida Vieira, Methods in Food Analysis, CRC Press , 1st Edition, 2020

Y. Pomeranz and C.E. Meloan, Food Analysis: Theory and Practice, Springer , 3rd Edition, 2000

Leo M.L. Nollet and Fidel Toldra, Handbook of Food Analysis, CRC Press , 3rd Edition, 2015