|
| Module Availability |
| Semester Two |
|
|
| Assessment Pattern |
Coursework - 3 practical reports (deadline: 2 weeks after practical) - 60%
Examination - 40%
|
|
|
| Module Overview |
|
|
|
| Prerequisites/Co-requisites |
|
|
|
| Module Aims |
-
To examine in detail the principles of the standard biochemical and the most modern spectroscopic, chromatographic and rheological techniques used for food analysis
-
To examine critically the advantages and disadvantages of techniques applied to the analysis of food components and the results obtained
-
To assess the results obtained in terms of the regulations related to selected food products
-
Statistical evaluation of results
|
|
|
| Learning Outcomes |
On successful completion of this module you should be able to:-
· Understand the principles of the standard and latest techniques used in food analysis
· Have a detailed knowledge of the techniques used
· Have a practical knowledge of the techniques in food analysis
· Critically discuss the advantages, disadvantages and applications of the techniques used in the analysis of food components
· Relate the results obtained or expected to the regulations governing the processing of selected products.
|
|
|
| Module Content |
|
Lecture No:
|
Lecturer
|
Topic
|
|
|
|
|
|
1 - 3
|
DS
|
Chromatography, gel filtration, ion-exchange, HPLC, GC-MS, chiral separations and applications in food analysis
|
|
|
|
|
|
4
|
DS
|
Analytical quality control and sample preparation
|
|
|
|
|
|
5
|
JEB
|
UV-visible spectrophotometry, principles and applications
|
|
|
|
|
|
6
|
JEB
|
IR, NIR, FTIR spectroscopy
|
|
|
|
|
|
7
|
NKH
|
NMR and Raman spectroscopy; spectrofluorimetry principles and applications
|
|
|
|
|
|
8
|
NKH
|
Electrophoresis, non-dissociating and dissociating PAGE, iso-electric focusing; applications
|
|
|
|
|
|
9-10
|
NKH
|
Rheology and food texture
|
|
|
|
|
|
11
|
AE
|
Organolepsis: sensory analysis
|
|
|
|
|
|
12
|
NKH
|
Good manufacturing practice, acceptance sampling and process control
|
|
|
|
|
|
|
|
PRACTICALS
|
|
|
|
|
|
13-15
|
NKH
|
Protein analysis - proximate analysis of meat products
|
|
|
|
|
|
16-18
|
NKH
|
Proximate analysis of meat products; gelation and emulsification
|
|
|
|
|
|
19-21
|
JEB
|
Sugars – determination of sugars in different jams
|
|
|
|
|
|
22-24
|
JEB
|
Physical and chemical properties of starches
|
|
|
|
|
|
25-27
|
JEB
|
Physical and chemical properties of fats and oils;
|
|
28-30
|
JEB
|
HPLC of caffeine - statistical evaluation and precision
|
|
|
|
| Methods of Teaching/Learning |
| Lectures, practicals |
|
|
| Selected Texts/Journals |
Recommended Textbooks:
Principles and Techniques of Biochemistry and Molecular Biology (6th ed) Wilson, K and Walker, K H. 2008,
Cambridge Press
Food Analysis and Quality Control: Chemical Analysis of Foods (9th ed) 1991. Kirk & Sawyer |
|
|
| Last Updated |
| 20 April 2011 |
|
