Syllabus

Unit 1: Introduction to Food Analysis
Importance and scope of food analysis, Regulatory standards and guidelines (e.g., FDA, FSSAI), Sampling methods and preparation, Errors and quality control in food analysis
Unit 2: Chemical Analysis of Food Components
Proximate analysis (moisture, ash, protein, fat, fiber, carbohydrates), Vitamin and mineral analysis, Determination of food additives and preservatives, Analysis of flavor compounds
Unit 3: Physical and Sensory Analysis
Texture analysis and rheology, Colorimetry and spectrophotometry, Sensory evaluation techniques, Instrumental methods for sensory analysis
Unit 4: Chromatographic and Spectroscopic Techniques
Principles of chromatography (HPLC, GC, TLC), Spectroscopic methods (UV-Vis, IR, NMR, Mass Spectrometry), Applications of chromatographic and spectroscopic techniques in food analysis,
Data interpretation and troubleshooting
Unit 5: Microbiological and Contaminant Analysis
Methods for detecting microbial contamination in food, Analysis of foodborne pathogens, Detection of chemical contaminants (pesticides, heavy metals, mycotoxins), Risk assessment and management of food contaminants

To provide comprehensive knowledge about the principles and methods of food analysis.

To understand the various techniques used for analyzing the chemical composition, physical properties, and contaminants in food.

To develop skills for selecting appropriate analytical methods and instruments for specific food components.

To interpret and evaluate analytical data in the context of food quality and safety standards.

1. Students will be able to describe the principles and applications of various analytical techniques used in food analysis.
2. Students will gain proficiency in the use of laboratory instruments and methods for analyzing food components.
3. Students will be able to critically analyze and interpret data obtained from food analysis experiments.
4. Students will demonstrate the ability to apply food analysis techniques to ensure food quality and safety.

S. Suzanne Nielsen, Food Analysis, Springer , https://fcen.uncuyo.edu.ar/upload/food-analysis.pdf

S. Suzanne Nielsen, Introduction to Food Analysis, Springer

Pomeranz and Clifton E. Meloan, Food Analysis: Theory and Practice, Springer

Leo M.L. Nollet, Handbook of Food Analysis, Taylor and Francis