FOOD ANALYSIS (Theory)
Teacher
Satyanarayan Tripathy
Category
Core Courses
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Course Name : Food Analysis
Code (Credit) : CUTM 2427 (4-0-0)
Course Objectives
To understand various analytical techniques in the determination of
Food constituents
Food additives
Finished food products
Pesticides in food
Also student shall have the knowledge on food regulations and
legislations
Course Outcome
| CO | Statements | Mapping With POs |
| CO1 | Define, express and analyze carbohydrates and proteins | PO1, PO2, PO3, PO11 |
| CO2 | Define, express and analyze lipids and vitamins | PO1, PO2, PO3, PO11 |
| CO3 | Define, express and analyze food additive, pigment and synthetic dyes | PO1, PO2, PO3, PO11 |
| CO4 | Define and analyze milk product and fermentation product | PO1, PO3, PO11 |
| CO5 | Define and analyze pesticides | PO1, PO3, PO11 |
Course Syllabus
Module 1
Carbohydrates: classification and properties of food carbohydrates, General methods of analysis of food carbohydrates, Changes in food carbohydrates during processing, Digestion, absorption and metabolism of carbohydrates, Dietary fibre, Crude fibre and application of food carbohydrates
Proteins: Chemistry and classification of amino acids and proteins, Physico-Chemical properties of protein and their structure, general methods of analysis of proteins and amino acids, Digestion, absorption and metabolism of proteins.
Module 2
Lipids: Classification, general methods of analysis, refining of fats and oils; hydrogenation of vegetable oils, Determination of adulteration in fats and oils, Various methods used for measurement of spoilage of fats and fatty
Vitamins: classification of vitamins, methods of analysis of vitamins, Principles of microbial assay of vitamins of B-series.
Module 3
Food additives: Introduction, analysis of Preservatives, antioxidants, artificial sweeteners, flavors, flavor enhancers, stabilizers, thickening and jelling
Pigments and synthetic dyes: Natural pigments, their occurrence and characteristic properties, permitted synthetic dyes, Non-permitted synthetic dyes used by industries, Method of detection of natural, permitted and non-permitted dyes
Module 4
General Analytical methods for milk, milk constituents and milk products like ice cream, milk powder, butter, margarine, cheese including adulterants and contaminants of Analysis of fermentation products like wine, spirits, beer and vinegar.
Module 5
Pesticide analysis: Effects of pest and insects on various food, use of pesticides in agriculture, pesticide cycle, organophosphorus and organochlorine pesticides analysis, determination of pesticide residues in grain, fruits, vegetables, milk and milk products
Legislation regulations of food products with special emphasis on BIS, Agmark, FDA and US-FDA.
Session plan
Session 14
Refining of fats and oils
https://www.slideshare.net/DrRajkumarKudari/refining-of-fats-and-oils?next_slideshow=228909749
Session 16
Determination of adulteration in fats and oils
https://www.slideshare.net/himajadonthula/presentation-on-adulteration-in-fats-and-oils-manoj
Session 17
Various methods used for measurement of spoilage of fats and fatty foods.
Session 19
Methods of analysis of vitamins
https://www.slideshare.net/ChowdaryPavani/analysis-of-vitamins
Session 20
Principles of microbial assay of vitamins of B-series.
https://www.slideshare.net/RIPERAutonomus/microbial-assay-of-vitamin-of-b-series
Session 22
Analysis of Preservatives, Antioxidants
Session 23
Analysis of artificial sweeteners, flavors, flavor enhancers
https://www.slideshare.net/RIPERAutonomus/artificial-sweeteners-method-of-analysis
Session 25
Pigments and synthetic dyes
https://www.slideshare.net/SUBBURAJMUNNAR/synthetic-food-colours
Session 26
Natural pigments and their occurrence and characteristic properties
Session 27
Analysis of Permitted synthetic dyes
Session 28
Non-permitted synthetic dyes used by industries
Session 29
Method of detection of natural, permitted and non-permitted dyes.
Session 30
General Analytical methods for milk, milk constituents
https://www.slideshare.net/RIPERAutonomus/general-analytical-method-for-milk
Session 32
General analytical methods for butter, margarine, cheese
Session 33
Analysis of fermentation products like wine, spirits
https://www.slideshare.net/himajadonthula/analysis-of-fermentation-products-by-himaja
Session 34
Analysis of fermentation products like beer and vinegar
https://www.slideshare.net/SriNiwas2/analysis-of-fermented-product
Session 35
Pesticide analysis
https://www.slideshare.net/SyedRashedFaizan/pesticide-analysis-107464501
Session 36
Effects of pest and insects on various food
https://www.slideshare.net/NikRonaidi/pesticide-residues-in-food
Session 37
Use of pesticides in agriculture
https://www.slideshare.net/krishgupta17/pesticides-use-in-agriculture-benefits-risks-and-safety
Session 39
Organophosphorus and organochlorine pesticides analysis
Session 40
Determination of pesticide residues in grain
https://www.slideshare.net/matufrank/pesticide-residue-72222734
Session 41
Determination of pesticide residues in fruits, vegetables
https://www.slideshare.net/raviBiradar4/pesticide-residue-analysis-methods-in-fruits-and-vegetables
Session 42
Determination of pesticide residues in milk and milk products.
https://www.slideshare.net/RIPERAutonomus/methods-for-estimation-of-pesticide-residue-in-milk
Session 44
Legislation regulations of BIS, Agmark
https://www.slideshare.net/maheshm110/legislation-regulations-of-food-products
Session 45
Regulation of FDA and US-FDA on food products.
https://www.slideshare.net/RIPERAutonomus/legislation-regulation-of-food-products-as-per-fda
Session 46
Revision
Session 47
Revision
Session 48
Revision
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