Food Chemistry for Engineers Laboratory

1. On completion of the course, students should be able to: 2. distinguish how individual food components contributes to the overall quality of foods 3. understand the important chemical/biochemical reactions amongst various food components and how they influence food quality 4. document, discuss, and scientifically provide inference on Food chemistry experiments.

Qualitative and quantitative tests in foods. Preparation and standardization of reagents. Acid and bases pH determination of buffer solution. Titrations. Report writing. Methods of separation. Preparation of chromatographic columns: thin layer paper column, ion exchange. Dialysis and electrophoresis. Removal of toxic contents in foods and its determination simple enzyme reactions. Determination of Kmax and other enzymatic parameters. Food compositions/Conponents