FST306-FOOD ANLYSIS

Credit Hours: 4
Contact Hours: 3hrs lecture + 3hrs
lab

Course Description
This course covers the basic properties of
moisture, protein, carbohydrate, lipids, ash and
fibre and their roles in food system. The
principle and applications of physical, chemical
and instrumental methods for the qualitative
and quantitative analyses of moisture, protein,
carbohydrate, lipids, ash and fibre will also be
covered. Students will perform experiments to
determine major food components using
physical, chemical and instrumental methods.

Course Outcomes
The students should be able to:
State the importance of food components
determinations
Explain the principles of physical, chemical and
instrumental analysis of selected food
components
Conduct qualitative and quantitative analysis
of food components using physical, chemical
and instrumental methods

Syllabus Content
CHAPTER

CONTENT

Introduction

Moisture

Lipid

Protein

Carbohydrate

Fibre

Ash

Spectroscopy
Chromatography

Assessment
Tests
Lab Reports Final Exam -

30%
20%
50%

References
Nielsen, S.S. (1998). Food Analysis 2nd Edition. Maryland,
Aspen Publication.
Pomeranz, Y. & Meloan, C.E. (2000). Food Analysis: Theory and
Practice 3rd Edition. Maryland, Aspen Publication.
Egan, H., Kirk, R.S. & Sawyer, R. (1981). Pearson's chemical
analysis of foods. Edinburgh: Churchill Livingstone.
Nielsen, S.S. (2003). Food Analysis Laboratory Manual. New
York, Kluwer Academic/Plenum Publisher
Nollet L.M.L. et al. (2004) handbook of Food Analysis: Physical
Characterization and Nutrient Analysis (2nd edition) Marcel &
Dekker, Inc New York
Wrolstad et al (2000) Handbook of Food Analytical Chemistry.
John Wiley & Sons Inc