FD3502 Subject code belongs to the Anna University, B.Tech Food Technology Semester V syllabus. In this article, we discuss the syllabus of the Food Analysis subject. We hope it helps the students prepare for the academic exams.
The following article, FD3502 – Food Analysis Syllabus assists the students in thorough preparation for theory examinations. We include the detailed syllabus along with the expertise referred textbooks and references. Students can easily get information regarding the food analysis syllabus, we add every concept to each unit. You can follow the information and prepare well if you have any doubts regarding the syllabus of this subject. You can comment below. Aplustopper.com will be available as soon as possible. Hope this information is useful. Don’t forget to share this information with your classmates.
If you want to know more about the syllabus of B.Tech Food Technology Syllabus connected to an affiliated institution’s four-year undergraduate degree program. We provide you with a detailed Year-wise, semester-wise, and Subject-wise syllabus in the following link B.Tech Food Technology Syllabus Anna University, Regulation 2021.
Aim Of Objectives:
The course aims to
- Expose the students to the principles, methods and techniques of food analysis.
- Make the students to handle different chemical and instrumental methods of food analysis.
FD3502 – Food Analysis Syllabus
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 foodsMoisture in foods, Ash content of foods – determination by different methods; Titratable Acidity in foods, Determination of dietary fibre and crude fibre.
Unit II: Lipids And Proteins Analysis
Determination of Total fat in foods by different methods; Analysis of oils and fats for physical and chemical parameters, Quality standards, and adulterants. Determination of protein concentration – Colorimetric methods, Determination of Total nitrogen, Spectrophotometric determination; Protein Characterization- Electrophoresis and Isoelectric focussing; Analysis of Protein quality – Protein Efficiency Ratio (PER), Net Protein Utilization (NPU), Biological Value, Protein Digestibility – Corrected Amino acid Score (PDCAAS), In vitro Protein digestibility for C-PER; Measurement of Functional properties of proteins – Protein hydration properties, Surface properties of protein, Protein gel properties. Calculation of proximate and ultimate composition of foods.
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 D-Saccharides using refractive index detection; Starch – Enzymatic quantification and Determination of Total amylose content; Cell wall polysaccharides – Determination of uronic acid content and ß-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: Spectroscopic And Chromatographic Techniques In Food Analysis
Spectrophotometry Basic Principles, Spectrophotometric analysis of food additives and food Components -IR Spectroscopy in online determination of components in foods; AAS and ICPAES in mineral elements and toxic metals analysis; use of fluorimeter in vitamin assay- specific use of Tintometer in Vanaspati analysis. Chromatography Basic Principles, Detection of adulterants in foods by paper chromatography and thin layer chromatography, Column chromatography for purification of pigments, Analysis of food additives, phytochemicals and aflatoxins, contaminants and other food components by HPLC, GC analysis of fatty acids, cis, trans-Isomers – volatile oils, flavours and pesticides, contaminants and other volatile derivatives of food components; Significance MS detector in HPLC and GC. Ion Exchange Chromatography for amino acid purification, Affinity chromatography for protein purification, Problem-solving using chromatogram.
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.
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 & sons, 2005.
- Magdi M. Mossoba. “Spectral Methods in Food analysis” Marcel & Dekker, 1998.
- Otles, Semih. “Methods of Analysis of Food Components and Additives”. CRC Press, 2005.
- Nollet, Leo M.L. “Handbook of Food Analysis” II Rev. Edition. Vol. I, II & III, Marcel & Dekker, 2004.
- Nollet, Leo M.L. “Food Analysis by HPLC”. II Rev. Edition, Marcel & 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.
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