Syllabus

Module 1: Fundamentals of Analytical Food Chemistry
• Calibration and use of pH meter
• Estimation of pH in food matrices (juice, honey, ketchup)
• Estimation of Total Phenolic Content (TPC) using UV-Vis spectroscopy

Module 2: Spectroscopic Techniques in Food Analysis
• Functional group identification using FTIR spectroscopy
• Introduction to vibrational spectroscopy and functional absorption ranges
• Applications of ATR-FTIR in food analysis

Module 3: Food Texture, Rheology, and Chromatographic Techniques
• Texture Profile Analysis (TPA) using Texture Analyzer
• Rheological behavior assessment using Oscillatory Rheometer
• Demonstration of High-Performance Liquid Chromatography (HPLC)
• Demonstration of Gas Chromatography (GC-MS)

To develop hands-on experience in using advanced analytical instruments for food analysis.

To understand and apply laboratory procedures for evaluating food quality attributes.

To gain expertise in analyzing food composition, texture, rheology, and chemical contaminants.

To interpret and report results using standardized protocols and data analysis techniques.

1. Calibrate and operate analytical instruments including pH meters, spectrophotometers, and chromatographs.
2. Quantify phenolic content and identify functional groups in food components using spectroscopy.
3. Evaluate texture and rheological behavior of food products using modern equipment.
4. Analyze and interpret chromatograms for qualitative and quantitative data on food constituents.
5. Demonstrate awareness of safety, calibration, standardization, and data reporting protocols in analytical labs.

S. Suzanne Nielsen, Food analysis laboratory manual, Springer

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

Mark Clute, Food industry quality control systems, Taylor and Francis

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

Food chemistry

Journal of food composition and analysis