FDE 423
Food Analysis
2
Course Description
At the end of this course, the students should be able to:
1. demonstrate knowledge of protocols for analysis of foods for purposes of trade,
compliance, quality assurance, authentication, complaint investigation, nutritional
attributes and scientific research;
2. carry out experiments using basic laboratory instruments;
3. describe the operations of key laboratory instruments; and
4. analyse water and food samples.
Course Outline
The principles and application of analytical methods in food analysis. such as photometry,
colorimetry, gravimetry, refractometry, Spectroscopy – Introduction (spectroscopy and
spectrometry, Electromagnetic radiation, Electromagnetic spectrum, analyte spectrum, uses
of spectroscopy). Atomic Spectroscopy, Molecular Spectroscopy, Fluorescence Spectroscopy.
Polarimetry. Refractometry. Gravimetry. Electrophoresis. Centrifugation. Chromatography
(Introduction, basic equipment and uses). Types of Chromatography – adsorption
chromatography (liquid adsorption chromatography, liquid-liquid chromatography, Gas-liquid
chromatography, Gas adsorption chromatography and Capillary gas chromatography, Reverse
phase chromatography, High performance liquid chromatography). Partition Chromatography.
Ion exchange (Cation and anion) chromatography. Molecular exclusion chromatography. X-
ray diffraction analysis. Bomb calorimetry. NMR. Physical and chemical analysis of water and
other major food components. Food colours, additives, trace metals, contaminants.