On completion of this subject the student should be able to:
1. Understanding of standard test methods used to analyse food constituents;
2. Explain basic principles of standard test methods used to analyse food constituents;
3. Conduct food analysis using standard test methods and procedures;
4. Write technical laboratory reports and discuss results.
Proximate analysis: moisture, fat, protein, ash, fibre and carbohydrates; Analysis of other food components: vitamins, food colours, additives, trace metals and contaminants; Analysis of chemical components in water.
Nielsen, S. S., Food analysis, Springer, New York, USA, 2010.
Kirk, R. S., Sawyer, R., Pearson’s composition and analysis of foods, Longman, London, UK, 1991.
Pomeranz, Y., Meloan, C. E. Food analysis: theory and practice, Chapman & Hall, New York, USA, 2004.
Official methods of analysis, Association of Official Analytical Chemists, Washington, USA, 2000.
Continuous assessment 100%
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