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AKTU Analysis of Food Constituents Lab (BFT352) Syllabus PDF – B.Tech 2nd Year
Analysis of Food Constituents Lab BFT352
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- Semester 3
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Official AKTU syllabus of Analysis of Food Constituents Lab (BFT352) for B.Tech 2nd Year – 1 credits, L-T-P 0-0-2. Read the unit-wise course content, course outcomes, evaluation pattern and recommended books online, or download the PDF.
Syllabus — Analysis of Food Constituents Lab
Download PDFBFT352 · 1 credits · L-T-P 0-0-2
OBJECTIVE: To study the application and analytical procedures for characterizing the properties of foods and their constituents. These analytical procedures are used to provide information about a wide variety of different characteristics of foods, including their composition, structure, physicochemical properties and sensory attributes.
COURSE OUTCOME: After successful completion of the course the students will be able to:
- Gain knowledge of practices for evaluation of appropriate methods for analysis of foods
- Understand various methodologies for analysis of components in foods.
- Knowledge of procedures for sampling, sample storage, preparation
- Knowledge of Good Laboratory Practices and proper record keeping.
- Learn about common instrumentation used in food analysis.
| S.No | Name of Authors / Books / Publishers | Year of Publication / Reprint |
| 1 | Pomeranz Y., Food Analysis Theory and Practice 3ed, CBS Publishers & Distributors Pvt. Ltd. | 2004 |
| 2 | S. Suzanne Nielsen , Introduction to Food Analysis, Springer 4th Edition https://fcen.uncuyo.edu.ar/upload/food-analysis.pdf | 2010 |
| 3 | R. E. Wrolstad, T. E. Acree, Eric A. Decker, M. H. Penner, D. S. Reid, S J. Schwartz, C. F. | 2004 |
| Shoemaker, D. Smith, Peter Sporns | , | Handbook of Food Analytical Chemistry, Wiley Online Library. https://onlinelibrary.wiley.com/doi/book/10.1002/0471709085 |
| 4 | Manuals of Methods of Analysis of foods. FSSAI, New Delhi https://fssai.gov.in/upload/uploadfiles/files/Manual_Oil_Fat_25_05_2016(1).pdf | 2016 |
Contents
- Sampling requirements, procedures and methods .
- Determination of moisture content of foods by oven drying method.
- Determination of Total and Acid insoluble ash content in foods.
- Determination of Crude fat content by solvent extraction method in foods.
- Determination of crude Protein by Kjeldhal / Lowry methods.
- Determination of reducing and total sugar content in foods.
- Determination of crude Fibre content in foods
- Determination of specific mineral contents in foods such as Ca, Iron, P, Chloride etc.
- Determination of specific vitamin content of food such as ascorbic acid.
- Chromatographic Separation and identification of amino acids.
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