Syllabus For The Subject Food Analysis



Preface and Acknowledgments

Notes on Calculations of Concentration

1 Nutrition Labeling Using a Computer Program

A Preparing Nutrition Labels for SampleYogurt Formulas

B Adding New Ingredients to a Formula and Determining How They Influence the Nutrition Label

C An Example of Reverse Engineering in Product Development

2 Assessment of Accuracy and Precision

3 Determination of Moisture Content

A Forced Draft Oven

B Vacuum Oven

C Microwave Drying Oven

D Rapid Moisture Analyzer

E Toluene Distillation

F Karl Fischer

G Near Infrared Analyzer

4 Determination of Fat Content

A Soxhlet Method

B Goldfish Method

C Mojonnier Method

D Babcock Method

5 Protein Nitrogen Determination

A Kjeldahl Nitrogen Method

B Nitrogen Combustion Method

6 Phenol-Sulfuric Acid Method forTotal Carbohydrates

7 Vitamin C Determination by Indophenol Method

8 Complexometric Determination of Calcium

A  EDTA Titrimetric Method for Testing Hardness of Water

B Test Strips for Water Hardness

9 Iron Determination in Meat Using Ferrozine Assay

10 Sodium Determination Using Ion Selective Electrodes, Mohr Titration, and Test Strips

A Ion Selective Electrodes

B Mohr Titration

C Quantab® Test Strips

11 Sodium and Potassium Determinations by AtomicAbsorption Spectroscopy and Inductively Coupled Plasma-Atomic Emission Spectroscopy

12 Standard Solutions and Titratable Acidity

A Preparation and Standardization of Base and Acid Solutions

B Titratable Acidity and pH

13 Fat Characterization

A Saponification Value

B Iodine Value

C Free Fatty Acid Value

D Peroxide Value

E Thin-Layer Chromatography Separation of Simple Lipids

14 Fish Muscle Proteins: Extraction, Quantitation, and Electrophoresis

15 Enzyme Analysis to Determine Glucose

16 Gliadin Detection in Food by Immunoassay

17 Examination of Foods for Extraneous Materials

A Extraneous Matter in Soft Cheese

B Extraneous Matter in Jam 140

C Extraneous Matter in Infant Food

D Extraneous Matter in Potato Chips

E Extraneous Matter in Citrus Juice

18 High Performance Liquid Chromatography

A Determination of Caffeine in Beverages by HPLC

B Solid-Phase Extraction and HPLC Analysis of Anthocyanidins from Fruits and Vegetables

19 Gas Chromatography

A Determination of Methanol and Higher Alcohols In Wine by Gas Chromatography

B Preparation of Fatty Acid Methyl Esters (FAMEs), and Determination of Fatty Acid Profile of Oils by Gas Chromatography

20  Viscosity Measurement Using a Brookfield Viscometer

21  Calculation of CIE Color Specifications from Reflectance or Transmittance Spectra Protection Status