Food analysis: significance; Sampling: techniques, preparation, preservation; Physical properties and analysis of foods and food products: appearance, texture, specific gravity, refractive index, rheology; Chemical analysis: significance; Proximate analysis: moisture, ash, proteins, lipids, carbohydrates, fiber, NFE, acidity, pH, sugars, mineral elements, vitamins – significance, methods; Chromatography: paper, thin layer; Spectroscopy: atomic emission, atomic absorption; Sensory evaluation of foods: attributes, difference and preference tests, consumer acceptance. Overview of the commonly employed statistical methods.
Lab safety requirements; Preparation and standardization of laboratory solutions; Sampling; Determination of specific gravity, refractive index, moisture, ash, crude protein, crude fat, crude fiber, NFE, pH and acidity; Estimation of vitamin C; Determination of mineral elements through flame photometer and atomic absorption spectrophotometer; Paper and thin layer chromatography; Identification of toxins by TLC; Sensory evaluation of foods.
