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 1

Carbohydrates: classification and properties of food carbohydrates

Carbohydrates-1

Session 2

General methods of analysis of food carbohydrates

Carbohydrates-2

Session 3

Changes in food carbohydrates Changes during processing

Carbohydrates-3

Session 4

Digestion, absorption and metabolism of carbohydrates

Carbohydrates-4

Session 5

Dietary fibre, Crude fibre.

Carbohydrates-5

Session 6

Application of food carbohydrates

Carbohydrates-6

Session 7

Proteins: Chemistry and classification of amino acids and proteins

Protein 1

Session 8

Physico-Chemical properties of protein and their structure

Protein 2

Session 9

General methods of analysis of proteins

Protein 3

Session 10

General methods of analysis of amino acids

protein 4

Session 11

Digestion and absorption of proteins

Protein 5

Session 12

Metabolism of proteins.

Protein 6

Session 13

Classification, general methods of analysis of lipids

Lipid 1

Session 15

Hydrogenation of vegetable oils

Lipid 3

Session 17

Various methods used for measurement of spoilage of fats and fatty foods.

Analysis of Lipid

Session 18

Vitamins: classification of vitamins

Vitamins 1

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 21

Food additives : Introduction

Food Additives

Session 22

Analysis of Preservatives, Antioxidants

Preservatives

https://www.slideshare.net/shuneleithu/antioxidant-analysis

Session 23

Analysis of artificial sweeteners, flavors, flavor enhancers

https://www.slideshare.net/RIPERAutonomus/artificial-sweeteners-method-of-analysis

Flavouring agent

Session 24

Analysis of stabilizers, thickening and jelling agent

Thickening and gelling agents

Session 26

Natural pigments and their occurrence and characteristic properties

FOOD-CHEM-FOOD-COLOURS-1

Session 29

Method of detection of natural, permitted and non-permitted dyes.

https://www.slideshare.net/RIPERAutonomus/methods-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 31

Analysis of milk products like ice cream, milk powder

Analysis of milk products

Session 32

General analytical methods for butter, margarine, cheese

https://www.slideshare.net/ShameerAbid/general-analytical-method-of-cheese-shameer-mpharm-analysis-2020

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 36

Effects of pest and insects on various food

https://www.slideshare.net/NikRonaidi/pesticide-residues-in-food

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 43

Legislation regulations of food products

Food regulation

Session 44

Legislation regulations of BIS, Agmark

https://www.slideshare.net/maheshm110/legislation-regulations-of-food-products

Session 46

Revision

Session 47

Revision

Session 48

Revision

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