Unit I

Introduction to food analysis, types of samples and sampling techniques, storage and preservation of samples, expression of results.


Unit II

Proximate analysis of foods: Principles of moisture, fat, protein, carbohydrates, crude fiber and vitamins in foods.


Unit III

Instrumentation in food analysis: principles, types and applications of colorimetry and spectroscopy, photometry, electrophoresis; chromatography and atomic absorption spectrophotometry.


Unit IV

Instrumentation in food analysis: color measurement in foods; X-ray analysis of foods and its applications; mass spectroscopy; nuclear magnetic resonance (NMR); differential scanning calorimetry (DSC). Refractometry and ultrasonics in food analysis; texture analysis in foods, sensory versus

instrumental analysis of texture, rapid methods of microbial analysis; immunoassays methods


Recommended Books:

1. Ronald S. Kirk, Ronald, Sawyer, (1991). Pearson;s Composition & Analysis of foods, 9th Edition Longman scientific & Technical , U.K.

2. Pomeranz , Y. & Mrloan (1978) . Food Analysis: Theory and Practice, Westport, connectiant : AVI .

3. Amerine, M.A. Pangborn, R.M., and Rosseler, E.B. 1965. Principles of Sensory Evaluation of Food. Academic Press, New York.