Food Analysis detailed syllabus for Food Technology (Food Tech) for 2019 regulation curriculum has been taken from the Anna Universities 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 4th Sem scheme and its subjects, do visit Food Tech 4th Sem 2019 regulation scheme. The detailed syllabus of food analysis is as follows.
Course Objective:
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Unit I
Sampling Methods for Food Analysis
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 foods-Moisture in foods, Ash content of foods – determination by different methods; Titratable Acidity in foods, Determination of dietary fibre and crude fibre,
Unit II
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Unit III
Carbohydrate Analysis, Refractometry and Polarimetry
Refractometry- Basic Principles and Instrumentation, and Applications-Brix Value of Fruit Juices, Total Soluble Solids in Fruit Products. Carbohydrate analysis- Colorimetric Quantification methods of Mono and Di-Saccharides, HPLC of Mono and Di-Saccharides using refractive index detection; Starch- Enzymatic quantification and Determination of Total amylose content; Cell wall polysaccharides-Determination of uronic acid content and B-Glucan content, Degree of Methylation and Acetylation of pectin. Polarimetry- Basic principles, Instrumentation and Applications-Determination of specific rotations of sugars; Estimation of simple sugars and disaccharides.
Unit IV
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Unit V
Sensory Evaluation Techniques
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 Outcome:
For the complete syllabus, results, class timetable, and many other features kindly download the iStudy App
It is a lightweight, easy to use, no images, and no pdfs platform to make students’s lives easier..
Text Books:
- Pomeranz, Yeshajahu. “Food Analysis Theory and Practice”. 3rd Edition. AspenPublishers / Springer, 2000.
- Kirk, R.S. and R. Sawyer “Pearson”s Composition and Analysis of Food”. 9th Edition.Longman, New York, 1991
- Nielsen, S. Suzanne. “Food Analysis”. 4th Edition. Springer, 2010.
References:
- Ronald E. Wrolstad. “Handbook of Food Analytical Chemistry” Vol I, John Wiley and sons, 2005
- Magdi M. Mossoba. “Spectral Methods in Food analysis” Marcel and 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 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.
- 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, 2019 regulation curriculum do visit Food Tech 4th Sem subject syllabuses for 2019 regulation.
For all Food Technology results, visit Anna University Food Tech all semester results direct link.