Analytical Methods for Food Products detailed syllabus for Food Technology (Food Technology) for 2019 regulation curriculum has been taken from the Anna Universities official website and presented for the Food Technology 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 7th Sem scheme and its subjects, do visit Food Technology 7th Sem 2019 regulation scheme. For Professional Elective-VII scheme and its subjects refer to Food Technology Professional Elective-VII syllabus scheme. The detailed syllabus of analytical methods for food products is as follows.
Course Objective:
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Unit I
Analysis of Water
Parameters tested as per FSSAI Regulations- Organoleptic and Physico-chemical Parameters-Colour ,Odour, pH, Taste, Turbidity, General Chemical parameters- Ammoniacal nitrogen, Anionic surface active agent, Boron, Nitrate, Chloride, Magnesium, Fluoride, Total hardness , Alkalinity , Sulphates , Residual free chlorine& Chloramines Sulphide , Cyanide, Calcium, Total Dissolved Solids, Phenol, Sodium , Hexavalent chromium ,Total solids, Nitrite , Mineral Oil ,Estimation of Anions in Drinking water by Ion Chromatography, Metals A By AAS- By Flame AAS (Zn, Mg, Ca,), By Graphite furnace AAS(Al,Cu,Fe,Mn,Se,Ag,Cd,Pb,Hg,Mo,Ni,As,Cr), By Cold Vapour AAS (Hg) B. By ICP-MS (Zn, Mg, Ca, Al, Cu, Fe, Mn, Se, Ag, Cd, Pb, Hg, Mo, Ni, As, Cr, Hg), Toxic substances- Pesticide Residues, Polychlorinated Biphenyls, Polyaromatic Hydrocarbons, IS protocol 10500 and 14543.
Unit II
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Unit III
Analysis of Fruit and Vegetable Products, Oils and Fats
Thermally Processes fruits and vegetables- Physical examination, Determination of Vacuum, Drained weight, Internal conditions of can, Determination of sodium chloride in brine; Jams and Jellies- Insoluble matter, pH, Titratable Acidity, Volatile oils, Total sugars, Vitamin C, Determination of fruit content.
Unit IV
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Unit V
Analysis of Meat and Fish Products
Preparation of Sample for Meat and Processed Meat products, Determination of Nitrite in Processed animal foods, Determination of Ascorbic acid, Alternate method for Determination of Ascorbic acid, Determination of Total Phosphorous, Test for presence of Polyphosphates, Determination of Glucono-delta-lactone, Additional tests ,Determination of physico-chemical quality of meat and meat products- pH, Extract Release Volume (ERV) ,Meat Swelling Capacity (MSC), Total Volatile Basic Nitrogen (TVBN), Picric Acid Turbidity (PAT), Determination of dye reduction capacity Preparation of sample for Fish and Processed Fish, Frozen Fish- Determination of Histamine, Dried fish- Moisture content, Sodium chloride content, Acid insoluble ash. Milk and Milk products- Preparation of sample, Detection test for adulterants and contaminants, Alkaline phosphatase test, Turbidity test, Determination of Total solids, Determination of fat.
Course Outcome:
For the complete syllabus, results, class timetable, and many other features kindly download the iStudy App
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References:
- FSSAI Lab Manual 6, “Manual of Methods of Food Analysis- Meat& Meat Products/ Fish and Fish Products”, 2016
- FSSAI Lab Manual 3, “Manual of Methods of Food Analysis- Cereal and Cereal Products”, 2016
- FSSAI Lab Manual 4, “Manual of Methods of Food Analysis- Beverages, Sugar and Confectionery Products”, 2016
- FSSAI Lab Manual 10, “Manual of Methods of Food Analysis- Spices and Condiments”, 2016
- FSSAI Lab Manual 5, “Manual of Methods of Food Analysis- Fruit and Vegetable Products”, 2016
- FSSAI Lab Manual, “Manual of Methods of Food Analysis- Water”, 2016
For detailed syllabus of all the other subjects of Food Technology 7th Sem, visit Food Technology 7th Sem subject syllabuses for 2019 regulation.
For all Food Technology results, visit Anna University Food Technology all semester results direct link.