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AKTU Food Chemistry Lab (BFT452) Syllabus PDF – B.Tech 2nd Year
Food Chemistry Lab BFT452
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- Semester 4
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Official AKTU syllabus of Food Chemistry Lab (BFT452) 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 — Food Chemistry Lab
Download PDFBFT452 · 1 credits · L-T-P 0-0-2
OBJECTIVE: To study the analytical procedures for characterizing the properties of foods constituents and their interactions that affect the quality and stability of foods.
Course Outcomes
After successful completion of the course the students will be able to:
- Use the laboratory techniques common to basic and applied food chemistry.
- Understand the principles behind analytical technique when presented with a practical problem.
- Demonstrate practical proficiency in a food analysis laboratory.
- To learn about the various food reactions and interactions through experiments.
| S.No | Name of Authors / Books / Publishers | Year of Publication / Reprint |
| 1 | Dennis D. Miller, C. K. Yeung. Food Chemistry: A Laboratory Manual, 2nd Edition. Wiley | 2022 |
| 2 | S. Suzanne Nielsen. Food Analysis Laboratory Manual. 3rd Edition. Springer International Publishing. https://edisciplinas.usp.br/pluginfile.php/5516437/course/section/6014434/2017_Book_Foo dAnalysisLaboratoryManual.pdf | 2019 |
| 3 | Connie M. Weaver and James R. Daniel. The Food Chemistry Laboratory: A Manual for Experimental Foods, Dietetics and Food Scientists. 2nd Edition CRC PRESS. https://dl.icdst.org/pdfs/files/42dc13712c69228c56615b2fdfe70632.pdf | 2005 |
Contents
- Analysis of water for potable and food purposes
- Moisture content in foods in relation to their stability
- Non-enzymatic browning reactions and its determination
- Determination of rate/ extent of hydrolysis of sucrose/starch
- Determination of free fatty acid content in fats and oils
- Detection and estimation of oxidative rancidity in fats/oils (Peroxide, Acid, Anisidene Values)
- Determination of heat stability of vitamin C
- Study of some reactions of proteins
- Study of some processing changes in proteins
- Study of some functional properties of proteins
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