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Food Analysis - (FANL-601) (HND): Course Content

Food analysis refers to the scientific process of examining and characterizing the properties of food and its components.

Course Outline

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.

Course Description and Learning Outcomes

Course Description:
The Food Analysis course covers techniques and methods for evaluating the composition, quality, and safety of food products. Students will learn about various analytical procedures used to determine nutrient content, detect contaminants, and ensure compliance with food safety standards. The course aims to provide practical skills for assessing and improving food quality and safety.
Learning Outcomes:
•To highlight the significance of food analysis in product development and overall quality
•To comprehend commonly employed types of analysis for product characterization
•To prepare and standardize commonly used lab solutions