Food Analysis detailed syllabus for Food Technology (Food Tech) for 2021 regulation curriculum has been taken from the Anna University official website and presented for the Food Tech students. For course code, course name, number of credits for a course and other scheme related information, do visit full semester subjects post given below.
For Food Technology 5th Sem scheme and its subjects, do visit Food Tech 5th Sem 2021 regulation scheme. The detailed syllabus of food analysis is as follows.
Course Objectives:
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Unit I
SAMPLING METHODS FOR FOOD ANALYSIS 6
Introduction, Food Regulations and Standards – Sampling methods – Sample preparation and preservation- Extraction methods and Separation process of food components; Statistical evaluation of analytical data – Official Methods of Food Analysis. Proximate analysis of foodsMoisture in foods, Ash content of foods – determination by different methods; Titratable Acidity in foods, Determination of dietary fibre and crude fibre,
Unit II
LIPIDS AND PROTEINS ANALYSIS 9
Determination of Total fat in foods by different methods; Analysis of oils and fats for physical and chemical parameters, Quality standards, and adulterants.
Determination of Proteins Concentration- Colorimetric methods, Determination of Total nitrogen, Spectrophotometric determination; Protein Characterization- Electrophoresis and Isoelectric focussing; Analysis of Protein quality – Protein Efficiency Ratio (PER), Net Protein Utilization (NPU), Biological Value, Protein Digestibility- Corrected Amino acid Score (PDCAAS), In vitro Protein digestibility for C-PER; Measurement of Functional properties of proteins- Protein hydration properties, Surface properties of protein, Protein gel properties. Calculation of proximate and ultimate composition of foods.
Unit III
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Unit IV
SPECTROSCOPIC AND CHROMATOGRAPHIC TECHNIQUES IN FOOD
ANALYSIS 12
Spectrophotometry Basic Principles, Spectrophotometric analysis of food additives and food Components -IR Spectroscopy in online determination of components in foods; AAS and ICPAES in mineral elements and toxic metals analysis; use of fluorimeter in vitamin assay- specific use of Tintometer in Vanaspati analysis. Chromatography Basic Principles, Detection of adulterants in foods by paper chromatography and thin layer chromatography, Column chromatography for purification of pigments, Analysis of food additives, phytochemicals and aflatoxins, contaminants and other food components by HPLC, GC analysis of fatty acids, cis, trans Isomers – volatile oils, flavours and pesticides, contaminants and other volatile derivatives of food components; Significance MS detector in HPLC and GC. Ion Exchange Chromatography for amino acid purification, Affinity chromatography for protein purification, Problem solving using chromatogram.
Unit V
SENSORY EVALUATION TECHNIQUES 9
Introduction to quality attributes of food Appearance, flavour, textural factors and additional quality factors; Gustation importance of gustation, Mechanism of taste perception, Chemical dimensions of basic tastes- sweet, salt, sour, bitter and umami, Taste measurement-Electronic Tongue; Olfaction definition and importance of odour and flavour, Mechanism of odour perception, Theories of odour classification, chemical specificity of odour, Odour measurement technique- e- nose; Colour importance of colour, Dimensions of colour and attributes of colour and gloss, Perception of colour, Colour Measurement; Texturedefinition and importance of texture, Phases of oral processing, Texture perception, Rheology of foods, Texture classification, Texture measurement
and recent advances in texture evaluation. Sensory Evaluation Objectives, Type of food panels, Characteristics of panel member, Layout of sensory evaluation laboratory, Sensitivity tests, Threshold value, Paired comparison test, Duo trio test, Triangle test, Hedonic scale.
Course Outcomes:
At the end of the course the students would have the knowledge to
- Assess the appropriate sampling methods for food analysis.
- Analyse lipids & proteins for its quality & characteristics.
- Analyse carbohydrates for its quality & characteristics.
- Apply spectroscopic & chromatographic techniques for analysis of food components.
- Apply sensory evaluation technique for food quality analysis.
Text Books:
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Reference Books:
- Ronald E. Wrolstad. “Handbook of Food Analytical Chemistry” Vol I, John Wiley & sons, 2005
- Magdi M. Mossoba. “Spectral Methods in Food analysis” Marcel & Dekker, 1998.
- Otles, Semih. “Methods of Analysis of Food Components and Additives”. CRC Press,2005.
- Nollet, Leo M.L. “Hand Book of Food Analysis” II Rev. Edition. Vol. I, II & III, Marcel & Dekker, 2004.
- Nollet, Leo M.L. “Food Analysis by HPLC”. II Rev. Edition, Marcel & Dekker, 2000.
- Otles, Semih. “Handbook of Food Analysis Instruments”. CRC Press, 2009.
- Meilgard. “Sensory Evaluation Techniques”, 3rd ed., CRC Press LLC, 1999.
- Maynard A. Amerine, Rose Marie Pangborn, Edward B. Roessler. “Principles of Sensory Evaluation of food”, AcademicPress, 2013.
For detailed syllabus of all other subjects of Food Technology, 2021 regulation curriculum do visit Food Tech 5th Sem subject syllabuses for 2021 regulation.
For all Food Technology results, visit Anna University Food Tech all semester results direct link.