Food Composition, Analysis & Sensory Evaluation

At the end of this course, students should be able to: 1. discuss the concept of INFOODS learning module of FAO; 2. explain the chemical methods for determining the constituents of food and diets; 3. discuss data presentation methods and nutritional interpretation of such data; 4. describe the basic principle of food composition data generation; 5. list the components of food composition tables and databases; 6. conduct food analysis and draft food composition table; and 7. practice sensory evaluation of foods.

The course content will be delivered using FAO/INFOODS e-learning module as a teaching guide. Introduction to the chemical methods for determining the constituents of food and diets. Data presentation and nutritional interpretation of such data. Basic principle of food composition data, food composition tables and databases. Food description with emphasis on food selection and nomenclature. Food components: Definition and selection, calculation and conversion of components and units’ quality consideration and compilation including food component analysis. Quality consideration in food composition including quality data and biodiversity. Compilation of food composition data with emphasis on the compilation principles and recipe calculation. Biological assay; chromatography; introduction to basic analytical equipment.