Food Analysis detailed Syllabus for Food Technology (FC), K scheme PDF has been taken from the MSBTE official website and presented for the diploma students. For Subject Code, Subject Name, Lectures, Tutorial, Practical/Drawing, Credits, Theory (Max & Min) Marks, Practical (Max & Min) Marks, Total Marks, and other information, do visit full semester subjects post given below.
For all other MSBTE Food Technology 4th Sem K Scheme Syllabus PDF, do visit MSBTE Food Technology 4th Sem K Scheme Syllabus PDF Subjects. The detailed Syllabus for food analysis is as follows.
Rationale
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Course Outcomes:
Students will be able to achieve & demonstrate the following COs on completion of course based learning
- Prepare sample and solutions for analysis of food.
- Determine proximate composition of food.
- Analyze food samples using spectroscopy principles.
- Outline spectroscopy principle used in food analysis.
- Outline chromatographic technique used in food analysis.
Unit I
Introduction to Food Analysis 1.1 Requirements of food analysis laboratory Accreditation requirement, Staff requirement, Structure of Food Lab, Infrastructure and Equipment requirement, Storage and Waste disposal 1.2 Basics of analysis Definitions -Normality, Molarity, Percent Solution, Parts per million (ppm), Parts per billion (ppb). 1.3 Reporting Results Definition- Specificity, Accuracy, Precision, Sensitivity, Reliability and Reproducibility of results. Errors in analysis and precautions to be taken 1.4 Sampling Definition of Sample, Sampling procedure, Errors in sampling, Sample preparation of fresh, Canned Dried and pureed Fruits and vegetable. Sampling of powdery materials. ] < ] ]
Unit II
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Unit III
Analysis of Proximate Constitutes-2 3.1 Ash- Definition and principle of estimation of ash, Determination of ash by dry ashing and wet ashing method 3.2 Titrable acidity- Principle of estimation of Volatile, Fixed and Total acidity, Principle & method, Acid factors for different types of organic acids. 3.3 Crude fibre -Definition and significance of Crude fibre, Principle & procedure of crude fibre estimation. 3.4 pH – Definition of pH & Buffer solution, pH Scale- Acidic, Neutral, Basic, pH meter construction and working principle ] ] < ]
Unit IV
Spectroscopy 4.1 Definition- Spectroscopy, Wavelength, Frequency, Monochromater, Transmittance, Absorbance, Lambert’s law, Beer’s law, Standard Curve. 4.2 Spectrum of light and wavelength rages- UV, Visible and Infrared. 4.3 Principle. Construction and working of U.V spectrophotometer. 4.4 Preparation of standard curve/calibration curve. Applications of spectroscopy in food analysis. ] < ]
Unit V
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List of Experiments:
- *Preparation of 0.1 N HCL, 0.1 N H2SO4, 0.1N NaOH, 0.1N KOH solutions.
- *Preparation of 2% boric acid solution, 1.25 % H2SO4 %, 22 % potassium oxalate solution.
- *Prepare “sample” for analysis of given food products (Powdery material/Purred/Dried fruits/ fruit juices)
- * Calibrate the pH meter and measure the pH of given food samples.
- *Estimate the moisture content in given food sample by oven method.
- *Estimate the moisture content in given food sample using rapid moisture analyzer.
- *Calibrate the hand refractometer and measure oBx of given food sample.
- *Estimate the sugar content in given food sample using Lane & Eynon / DNSA method.
- *Estimate the protein content in given food sample by Micro-Kjeldahl Method.
- *Estimate the crude fat content in given food sample using Soxhlet apparatus.
- *Estimate the ash content in given food sample by dry ashing method.
- *Estimate the titrable acidity of given fruit juice sample.
- *Prepare standard curve of standard for spectroscopic analysis of (any) food constituent.
- *Determine concentration of any food constituent using spectroscopic method of analysis.
- *Identify the food colour present in given food sample using paper chromatography.
Self Learning
Self Learning
- 1 https://onlinecourses.swayam2.ac.in/nou24_ag05/[email protected]
Micro Project
- 1. Prepare a report on equipment requirements with its specifications to set up the Food Analysis Laborator
- 2. Prepare a report on guidelines and processes for NABL Accreditation of Food Testing Laboratories.
- 3. Prepare a report on the roles and responsibilities of food safety officer by visit the nearest FDA departme
- 4. Prepare a chart on analytical equipment, working principles, and application in food analysis.
Assignment
- 1.Prepare chart indicating principle, construction, working and application of U.V. spectrophotometer.
- 2. Prepare chart indicating principle, construction, working and application of HPLC. Prepare chart indicati chromatography
Laboratory Equipment
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Learning Materials
- Y. Pomeranz C. E. Meloan Food analysis CBS publishers & Distributors, New Dehli ISBN- 8123904746
- S.Ranganna Handbook of analysis of fruits & vegetables Tata MacGraw-Hill ISBN-0074518518
- FSSAI, New Delhi Guidance document for setting up of a regulatory food analysis laboratory Food testing Laboratory, FSSAI, New Dehli. https://fssai.gov.in/upload/uploadfiles/files/Guidance_Document_Food_Labor
- Dr. S. Suzanne Nielsen Food Analysis Springer New York Dordrecht Heidelberg London ISBN 978-1-4419-1477
Learning Websites
- https://www.youtube.com/watch?v=YP7Sai2BbZQ Estimation of moisture
- https://www.youtube.com/watch?v=0j8DpLjImeA Preparation of sample
- https://www.youtube.com/watch?v=SEicK9UT7pY Crude fat extraction
- https://www.youtube.com/watch?v=TWaPfYqAt4c Protein estimation
- https://www.youtube.com/watch?v=dnyX_EVnUcM Reducing sugar by DNS
- https://www.youtube.com/watch?v=S0I6RpPpq_0 Crude fibre estimation
- https://www.youtube.com/watch?v=1mrUHrZ-0zk UV spectroscopy
- https://www.youtube.com/watch?v=9P_SIiMheZk HPLC
- https://www.youtube.com/watch?v=6BJlmA0M4Jo pH Meter calibration
For detail Syllabus of all other subjects of Food Technology, K scheme do visit Food Technology 4th Sem Syllabus for K scheme.
For all Food Technology results, visit MSBTE Food Technology all semester results direct links.