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Introduction : Bodies
engaged in food analyses, standards used, legislative aspects
Sampling and techniques
: Related statistical concepts, types
of samples and sampling, and sample
handling
Proximate
analysis for nutrition labelling
: A compendium of all available
methods for moisture, protein , lipid, carbohydrate analyses, as well as the analyses for
quantifying and characterizing
individual components of
proteins, lipids and carbohydrates:
the respective principles,
procedures, applications, cautions for , advantages and disadvantages
individual methods
Wet and dry ashing,
low temperature plasma ashing, microwave ashing: principles and instrumentation,
applications; post ashing procedures(alkalinity and solubility of ash)
Mineral analyses on
ash: gravimetric, titrimetric, colrimetric methods, ion-selective electrodes,
atomic absorption and atomic emission spectroscopies, ICP-AES
Analysis of
Vitamins (bioassays, microbiological assays, physico-chemical methods, UV-vis
spectrophotometry, fluorometry, liquid chromatography)
Enzymes: Determination of enzymic activity,
applications of enzymes in other analyses as analytical aids
Contaminants :
Mycotoxins, Pesticides, Animal drugs
Food additives:
So2, Food dyes (qualitative and quantitative)
Analyses for
Authenticity Testing
Analysis of
Sensory Attributes: Objective Methods for Color and Texture Analyses
Student Presentations
on selected topics
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