Food Analysis Laboratory 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 laboratory is as follows.
Course Objectives:
The course aims to
- Equip students with characterization and estimation of chemical compounds in food for
- Its compliance with standards.
- Learn the analysis of foods for the detection of adulterants in foods.
List of Experiments:
- Determination of moisture in spices powder by distillation method and Hot air oven method.
- Determination of Total fat, protein in milk and milk products.
- Rancidity test for fried foods to assess primary and secondary oxidative products.
- Determination of Vitamin C in fruit juices.
- Titrimetric method using dichlorophenolindophenol dye
- Spectrophotometric method using dinitrophenylhydrazine
- HPLC method
- Extraction and identification of synthetic Food colour in sweets, confectioneries and beverages.
- Determination of Iron content in foods.
- Determination of Iodine content in iodized salt.
- Detection and estimation of Annatto, lead, MSG, sulphur-di-oxide, Emulsifiers and stabilizers in food products.
- Estimation of antioxidant activity in foods by DPPH assay and ORAC assay.
- Determination of soluble and insoluble fibre in foods.
- Detection of adulterants in edible oil and ghee.
- Column chromatographic separation of carotenoids
- The identification of sugars in fruit juice using TLC.
Course Outcomes:
At the end of the course the students would have the knowledge to
- Understand the analysis of foods and food products for chemical components.
- Learn standards for food products.
- Obtain knowledge of adulterants in foods.
- Apply spectroscopic & chromatographic techniques for analysis of food components.
- Apply sensory evaluation technique for food quality analysis.
Text Books:
- Shalini Sehgal, “A laboratory manual of food analysis”, I.K.International publishing, 2016.
Reference Books:
- Ceirwyn S. James, “Analytical chemistry of foods”, Springer, 1995.
- S. Suzanne Nielsen, “Food analysis laboratory manual”, 3rd edition, Springer, 2017
- Ronald E. Wrolstad, “Handbook of food analytical chemistry- Water, Proteins, Enzymes, Lipids and Carbohydrates”, John Wiley & sons, inc., 2005.
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.