{"id":29133,"date":"2025-04-14T14:43:06","date_gmt":"2025-04-14T09:13:06","guid":{"rendered":"https:\/\/www.inspirenignite.com\/mh\/324312-food-analysis-syllabus-for-food-technology-4th-sem-k-scheme-msbte-pdf\/"},"modified":"2025-04-14T14:43:06","modified_gmt":"2025-04-14T09:13:06","slug":"324312-food-analysis-syllabus-for-food-technology-4th-sem-k-scheme-msbte-pdf","status":"publish","type":"post","link":"https:\/\/www.inspirenignite.com\/mh\/324312-food-analysis-syllabus-for-food-technology-4th-sem-k-scheme-msbte-pdf\/","title":{"rendered":"324312: Food Analysis Syllabus for Food Technology 4th Sem K Scheme MSBTE PDF"},"content":{"rendered":"

Food Analysis detailed Syllabus for Food Technology (FC), K scheme PDF has been taken from the MSBTE<\/a> 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. <\/p>\n

For all other MSBTE Food Technology 4th Sem K Scheme Syllabus PDF, do visit MSBTE Food Technology 4th Sem K Scheme Syllabus PDF Subjects<\/a>. The detailed Syllabus for food analysis is as follows.<\/p>\n

Rationale<\/h4>\n

For the complete Syllabus, results, class timetable, and many other features kindly download the iStudy App<\/a>
It is a lightweight, easy to use, no images, and no pdfs platform to make students’s lives easier.<\/b>
\"Get<\/a>.<\/p>\n

Course Outcomes:<\/h4>\n

Students will be able to achieve & demonstrate the following COs on completion of course based learning<\/p>\n

    \n
  1. Prepare sample and solutions for analysis of food.<\/li>\n
  2. Determine proximate composition of food.<\/li>\n
  3. Analyze food samples using spectroscopy principles.<\/li>\n
  4. Outline spectroscopy principle used in food analysis.<\/li>\n
  5. Outline chromatographic technique used in food analysis.<\/li>\n<\/ol>\n

    Unit I<\/h4>\n

    Introduction to Food Analysis 1.1\tRequirements of food analysis laboratory Accreditation requirement, Staff requirement, Structure of Food Lab, Infrastructure and Equipment requirement, Storage and Waste disposal 1.2\tBasics of analysis Definitions -Normality, Molarity, Percent Solution, Parts per million (ppm), Parts per billion (ppb). 1.3\tReporting Results Definition- Specificity, Accuracy, Precision, Sensitivity, Reliability and Reproducibility of results. Errors in analysis and precautions to be taken 1.4\tSampling Definition of Sample, Sampling procedure, Errors in sampling, Sample preparation of fresh, Canned Dried and pureed Fruits and vegetable. Sampling of powdery materials. ] < ] ]\n<\/p>\n

    Unit II<\/h4>\n

    For the complete Syllabus, results, class timetable, and many other features kindly download the iStudy App<\/a>
    It is a lightweight, easy to use, no images, and no pdfs platform to make students’s lives easier.<\/b>
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    Unit III<\/h4>\n

    Analysis of Proximate Constitutes-2 3.1\tAsh- 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\tCrude fibre -Definition and significance of Crude fibre, Principle & procedure of crude fibre estimation. 3.4\tpH – Definition of pH & Buffer solution, pH Scale- Acidic, Neutral, Basic, pH meter construction and working principle\t] ] < ]\n<\/p>\n

    Unit IV<\/h4>\n

    Spectroscopy 4.1\tDefinition- Spectroscopy, Wavelength, Frequency, Monochromater, Transmittance, Absorbance, Lambert’s law, Beer’s law, Standard Curve. 4.2\tSpectrum of light and wavelength rages- UV, Visible and Infrared. 4.3\tPrinciple. Construction and working of U.V spectrophotometer. 4.4\tPreparation of standard curve\/calibration curve. Applications of spectroscopy in food analysis. ] < ]\n<\/p>\n

    Unit V<\/h4>\n

    For the complete Syllabus, results, class timetable, and many other features kindly download the iStudy App<\/a>
    It is a lightweight, easy to use, no images, and no pdfs platform to make students’s lives easier.<\/b>
    \"Get<\/a>.<\/p>\n

    List of Experiments:<\/h4>\n
      \n
    1. *Preparation of 0.1 N HCL, 0.1 N H2SO4, 0.1N NaOH, 0.1N KOH solutions.<\/li>\n
    2. *Preparation of 2% boric acid solution, 1.25 % H2SO4 %, 22 % potassium oxalate solution.<\/li>\n
    3. *Prepare “sample” for analysis of given food products (Powdery material\/Purred\/Dried fruits\/ fruit juices)<\/li>\n
    4. * Calibrate the pH meter and measure the pH of given food samples.<\/li>\n
    5. *Estimate the moisture content in given food sample by oven method.<\/li>\n
    6. *Estimate the moisture content in given food sample using rapid moisture analyzer.<\/li>\n
    7. *Calibrate the hand refractometer and measure oBx of given food sample.<\/li>\n
    8. *Estimate the sugar content in given food sample using Lane & Eynon \/ DNSA method.<\/li>\n
    9. *Estimate the protein content in given food sample by Micro-Kjeldahl Method.<\/li>\n
    10. *Estimate the crude fat content in given food sample using Soxhlet apparatus.<\/li>\n
    11. *Estimate the ash content in given food sample by dry ashing method.<\/li>\n
    12. *Estimate the titrable acidity of given fruit juice sample.<\/li>\n
    13. *Prepare standard curve of standard for spectroscopic analysis of (any) food constituent.<\/li>\n
    14. *Determine concentration of any food constituent using spectroscopic method of analysis.<\/li>\n
    15. *Identify the food colour present in given food sample using paper chromatography.<\/li>\n<\/ol>\n

      Self Learning<\/h4>\n<\/p>\n

      Self Learning<\/i><\/p>\n