Food Analysis detail syllabus for Food Technology (Food Tech), 2017 regulation is taken from Anna University official website and presented for students of Anna University. The details of the course are: course code (FD8401), Category (PC), Contact Periods/week (3), Teaching hours/week (3), Practical Hours/week (0). The total course credits are given in combined syllabus.
For all other food tech 4th sem syllabus for b.tech 2017 regulation anna univ you can visit Food Tech 4th Sem syllabus for B.Tech 2017 regulation Anna Univ Subjects. The detail syllabus for food analysis is as follows.”
Course Objective:
- To expose the students to the principles, methods and techniques of chemical and instrumental methods of food analysis.
Unit I
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Unit II
Lipids, Proteins and Carbohydrate Analysis
Analysis of oils and fats for physical and chemical parameters and quality standards, protein analysis by different techniques; analysis of carbohydrates by different techniques.
Unit III
Spectroscopic Techniques
Basic principles; application of UV-Visible spectrophotometer in the analysis of food additives; IR Spectroscopy in online determination of components of food- FT-IR tintometer in color intensity determination; application of Atomic Absorption Spectrophotometer and ICP-AES in analysis of mineral elements and fluorimeter in vitamin analysis.
Unit IV
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Unit V
Electrophoresis, Refractometry and Polarimetry
Basic principles; application of the electrophoresis in food analysis; Brixs value of fruit juices; total soluble solids in fruit products; Refractive indices of oils and fats; specific rotations of sugars; Estimation of simple sugars and disaccharides by polarimeter.
Course Outcome:
- To understand the principles behind analytical techniques in food analysis.
- To know the methods of selecting appropriate techniques in the analysis of food products.
- Appreciate the role of food analysis in food standards and regulations for the manufacture and the sale of food products and food quality control in food industries.
- To familiarize with the current state of knowledge in food analysis.
Text Books:
- Pomeranz, Yeshajahu. Food Analysis: Theory and Practice. 3rd Edition. Aspen Publishers / Springer, 2000.
- Kirk, R.S. and R. Sawyer Pearsons Composition and Analysis of Food. 9th Edition. Longman, New York, 1991
- Nielsen, S. Suzanne. Food Analysis. 3rd Edition. Springer, 2003.
References:
- Otles, Semih. Methods of Analysis of Food Components and Additives. CRC Press,
- Nollet, Leo M.L. Hand Book of Food Analysis II Rev. Edition. Vol. I, II and III, Marcel and Dekker, 2004.
- Nollet, Leo M.L. Food Analysis by HPLC. II Rev. Edition, Marcel and Dekker, 2000
- Otles, Semih. Handbook of Food Analysis Instruments. CRC Press, 2009.
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For detail syllabus of all other subjects of B.Tech Food Tech, 2017 regulation do visit Food Tech 4th Sem syllabus for 2017 Regulation.
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