Need and Scope of Food Science

8/20/2019 Need and Scope of Food Science

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NEED AND SCOPE OF FOOD SCIENCE & QUALITY CONTROL

With liberalization of Indian economy, all-round industrial growth has been witnessed in allsectors with improvement in social and economic conditions of our people. This has created

demand for more and better quality foods. With advancement in production technology, highyield levels will lead to large amount of marketable surplus of food grains and crop residues,demanding appropriate handling, processing, preservation, storage, marketing and utilization.The development of processing industries to preserve the perishable agricultural produce will notonly improve economic and nutritional status of our population but it may help in employmentgeneration in rural as well as urban areas of the country. This can be achieved by linking

production, and post harvest technology in synergistic way.t present the e!port from agro-sector represents about "#$ of total Indian e!ports. The primary

e!port commodities are cereals, fruits, vegetables and their processed products, and marine products but fast growing specialty products have also penetrated in foreign markets.%onsidering the contribution of these products in Indian e!port, it is necessary to have

appropriate technology for handling and processing of agricultural produce.The importance of &ood 'cience and (uality %ontrol lies in the fact that it has capability to provide food to our population through scientific conservations, eliminating avoidable losses andmaking available more balanced and nutritious food. )igh value products from low gradematerial can be produced by innovative and appropriate processing and packaging technologiesand also from by-products and residue waste using integrated approach. Thus modernization of

post harvest operations and agro-processing industries through innovative and appropriatetechnology has a vital role to play in national economy in general and rural economy in

particular. %onsidering the above aspects, the role of food technologist does not stop at farmlevel but it continues till the harvested crops and animal products are processed, preserved andfurther modified into useful and nutritious products, until it utilized by the consumer. 'o, the

post-harvest handling and processing need to be attended on priority basis at national andinternational level. *oreover, with development of processing industries, it is quite likely thatthe demand for food scientists and technologists will increase in the ne!t few decades. )ence,specializations offered at graduate level need to be strengthened considering occupational needsas well as demands of the food industries.

The field of food quality assurance has evolved substantially over the past decade, and certainkey developments have become widely accepted. These include (uality 'ystems +e.g., I' and) %% . %onsequently, it has become essential for undergraduate &ood 'cience and (uality%ontrol students preparing for careers in the food industry to have some basic training in thesesystems as part of the curriculum in their university or college programs. The /'c programmeintegrates the latest principles, practices, and terminology of food safety systems with those of quality management systems to provide an understanding of a single food quality managementsystem. *odules define industry terminology, review the differences and components of food


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quality and food safety, e!plain quality programs and quality systems, and thoroughly e!amine0ood *anufacturing ractices and ) %% . 1esigned primarily as an undergraduate-level

programme, it combines the fundamentals of food science and quality management courses in itscurriculum.&ood 'cience is basically an interdisciplinary programme involving chemistry, microbiology and

quality assurance. )ence, basic knowledge of these three disciplines becomes mandatory if student wishes to pursue career in this discipline. In order to develop strong and need based programme, core courses in above disciplines should be there for developing &ood 'cience and(uality %ontrol discipline for effective preservation, processing and utilization of perishableagricultural produce ensuring its quality.In addition, the programme offers industrial training in the third and fifth semesters, which givesthe students an opportunity to familiarize the food industrial unit operations while learning.

EXPECTED LEARNING OUTCOMES

2pon successful completion of this course3 'tudents will gain basic understanding and appreciation of foodscience and quality control .'tudents will e!plore their interests within the broad aspects of food science, allowing them to match their interests with potentialcareer opportunities in food industry.'tudents will learn basic food composition and its effect on foodcharacteristics.'tudents will gain fundamental understanding of a relationship

between environment, microorganisms, food borne illness and

food safety.'tudents will learn basic concepts ofmanagement in food industry.'tudents will gain general understanding of food quality, hygieneand sanitation.

SEMESTER 1

PAPER 1: METHODOLOGY IN THE DISCIPLINE OF FOOD SCIENCE

.OBJECTIVES to have a broad outline of the methodology of food science to enable students to apply scientific methods independently


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to understand the nature of unit operations in the food industry.

1. Food Sc !"c! an introductionWhat is &ood science and (uality control

4arly history of food science, its developmentsreparation of a career in food sciencectivities of food scientists

%omponents of a food industryllied industries

International activitiesInterrelated operations.

II. #o$%d Food N!!d '"d H'('$d 5ature of 5utritional problems its dimensions&ood related hazards6ole of technology.

III. I""o)'* o"Importance of new products and product technology

5ew applications of membranes in food processing%ross flow membrane technology..

5e!t generation products%ompetitive behaviour

%onsumer behaviour and internet marketing.

IV.M!*+od '"d Too% O, Sc !"c!)ypotheses3 bservations, evidences and proofs

osing a question3 formulation of hypotheses 3)ypthetico-1eductive model, Inductive model*athematical methods vs 'cientific methods.

V. E- !$ /!"*'* o" " Sc !"c!1esign of an e!periment3 e!perimentation, observation, datacollection, interpretation and deduction'cientific instruments used in food science.*aking observations3 direct, indirect controlled and uncontrolled ,human and machine observations, human error.

VI. D'*' H'"d% "0 '"d E*+ c " Sc !"c!1ocumentation of e!periments , nature and types of data'ignificance of statistical tools in data presentation


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1ata presentations- graphs , tables, histograms and pi diagrams'tatistical testing of hypotheses, null hypotheses, significance tests,%orrelation%omputer applications in food science. "7hrs

REFERENCES:

" otter, 5.5. &ood 'cience 8 th edition. %/' publishers anddistributors, 5ew 1elhi. "99#. : ;roger, * and 'hapiro, 6. %hanging food technology. +?.

= 6a@, 0.1. 4ncyclopaedia of &ood 'cience. +


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8.. &ood assmiliation1igestion, absorption, transport utilization of nutrients in the body.

#.. Water function, 'ources, requirement, water balance..

?. %arbohydratescomposition, classification, food sources, functions, storage in body. >. &ats %ompositions, saturated and unsaturated fatty acids, classification, food sources, functions of fats..

9 roteins %omposition, 'ources, essential and non-essential amino acid, functions, protein deficiency +very brief .

"B. 4nergy unit of energy, food as a source of energy, energy value of food.

The bodys need for energy, /*6 activities. cid base balance6espiratory mechanism and renal mechanism

":. *inerals functions, sources, units, bioavailability, deficiency of following minerals iron,Iodine, &luorine, 'odium, otassium. &at 'oluble vitamins"=.


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O34!c* )!-to standardize reagents.- to test the presence of carbohydrates and proteins in foodsamples.

-to estimate the nutrients in different food samples.

". (ualitative tests for carbohydrates.

:. (ualitative tests for proteins.

=. 'tandardisation of 'odium hydro!ide.

7. 'tandardisation of )ydrochloric acid.

8. 'tandardisation of 'odium thiosulphate.

#. 'tandardisation of otassium permanganate.

?. 'tandardisation of 41T solution.

>. 'tandardisation of &ehlings solution.9. 4stimation of 0lucose by Aane and 4ynons method.

"B. 4stimation of 'ucrose by Aane and 4ynons method.

"". 4stimation of ldose by Willstatters Iodometric titration.

":. *oistue assay by oven drying method.

"=. 4stimation of 'tarch.

"7. 4stimation of %rude fiber chromatography.'4*4'T46 :

46 = FOOD CHEMISTRY

/C4%TI


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%lassification., ptical ctivity.1-and A-forms.*uta-6otation.'traight and 6ingstructure of glucose, fructose and galactose.Industrial D Aaboratory preparation ofglucose D fructose. ligosaccharides%lassification.6educing D 5on-reducing sugar.0lycosidic bonds.'tructure of sucrose,maltose, iso maltose D lactose.Inversion of sucrose.

olysaccharides %lassification.'tructure of starch, cellulose, glycogen, pectin,hyaluronic acid.1ifference between amylase D amylo pectin.0elatinization ofstarch.Theory gel formation dsorption of solvent, three dimensional network,

article orientation. 6eactions of monosaccharides6eactions involving glycosidic- ) group.6eactions involving alcoholic- )group.6eactions involving both glycosidic D alcoholic- ) group.6eaction withmethyl iodide, conc.sulphuric acid, weak alkalies, alanine, phenyl-hydrazine, Dhydro!yl amine. !idation reactions./rowning reactions 4nzymatic D 5on-

enzymatic browning...

II PROTEINS

CLASSIFICATION, STRUCTURE, PROPERTIES AND REACTIONS OF PROTEINS

mino acids, peptides and proteins

%lassification of aminoacids,structure,essentional aminoacids, zwitter ion,isoelectric point,amphoteric propertyeptide bond, naming of peptide chain, biological

roles.%lassification of protein according to shapeEclassification of protein according to composition andsolubility 'tructure of protein, chemical bonds involvedin protein structure

hysical-chemical properties of proteinsEcolour andtaste, shape of size, molecular weight, colloidalnature,amphoteric nature, ion bondingcapacity,solubility,optical activicty,precipitation with

antibodies..denaturation-agents causing denaturation,changesoccurring during denaturation%hemical reaction-hydrolysis,6eactions involving% ) group,6eactions involving 5): group,6eactionsinvolving 6 groups or side chain.4stimation of protein

by paper electrophoresis and paper chromatography, biological function of protein.


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III LIPIDS

CLASSIFICATION, STRUCTURE, PROPERTIES AND REACTIONS OF LIPIDS

%lassification of lipids according to chemicalcomposition, fatty acidsE saturated and unsaturatedfatty acids. &atty acids-essential fatty acids structure,chemical composition of fat, monoglycerides,diglycerides, nomenclature of triglycerides

hysical properties - melting point,polymorphism,softening point, slipping point,specific gravity, refractive inde!, smoke flash and fire

points, turbidity points,

%hemical properties- 6*, ,; values saponificationvalue, iodine value, acid value6eactions- reaction involving-% ) group, reactioninvolving double bond, reaction involving ) groups&lavor changes in fats and oils)ydrolytic and o!idative rancidityE mechanism of auto o!idation of fatE reversion

ntio!idants- natural and syntheticTechnology of edible fats and oilsE hardening of fathydrogenation and inter esterification'tructure- phospholipids, glycolipids,sphingo lipids,cholesterol4mulsion and emulsifiers.

IV EN5YMES

5omenclature and classificationE active site and allosteric siteE enzymes specificity, enzyme as acatalyst,enzymes kinetics, derivation of *ichaels-,*enton equationE Aine waver-bark equation, factorsinfluencing enzyme activity, effect of substrateconcenteration,effect of enzyme concentration ,effectof temperature, )4nzyme inhibitors- reversible and irreversibleEderivation of equation for competitive, noncompetitive and uncompetitive enzyme inhibitors,graphical representation4nzyme activatorsE regulation of enzyme activity-zymogens inactivation, covalent modification andfeed back inhibition


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4nzymes used in food industry . REFERENCES

". &undamentals of /iochemistry C A Cain 7 th 4dition"99B '.%handD %ompany, 5ew 1elhi:. urand, A.W. and Woods, .4. "9?=.&ood%hemistry.


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VII *icrobiological into!ications and infections. To!ic production and physiological action

*ethods of control

VIII /eneficial microorganisms.. *icro organisms of industrial importance

. a biomass b fermentation c enzymes D hormones ntibiotics D vaccines

. *icro organisms D effluent treatment

R!,!$!"c! :

". &razier, W.%. &ood *icro biology . 7 th edition. *c 0raw )ill. 5ewyork.

:. elzar, ).C. and 6ober, 1. *icrobiology 8 th edition *c 0raw )ill. 5ewyork

=. /anwart, 0.T. /asic &ood *icrobiology. %/' ublishers, 5ew 1elhi.

7. 5arayanan, A.*., *ani,A., *icrobiology.'aras ublications, 5agercoil.�/ryan,&.A., 1iseases transmitted by foods. *unich ublishers, tlanda.

PRACTICAL SEMESTER . nalysis of @am- total solids, acidity, pectin, sugars, fruit content and test for synthetic

colour..

nalysis of wheat flour gluten, maltose figure, moisture, acidity, crude fibre,sedimentation value. .

nalysis of coffeeGtea e!tractives, chicory, caffeine and qualitative tests.

nalysis of spices moisture, total ash, acid insoluble ash and volatile oils.. nalysis of vinegar total solids, acidity and specific gravity .

nalysis of butterGghee fat and qualitative tests.. 1etection of adulteration in various foods @am, food flours, coffee, tea, spices and powderedspices, fats and oils.

6eference3 Cacobs, *./. The chemical analysis of foods and food products. ;rieger ublications, Aondon. :BBB.

SEMESTER 8

PAPER 96 FOOD COMMODITIES


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OBJECTIVES

". To understand the basic commodities both raw and processed in food industries andvarious aspects of their production and distribution.

:. To discuss the qualities and standards of available commodities and their suitabilityfor different purposes

I. C!$!'% '"d C!$!'% P$od2c* .

6ice, Wheat and their products- structure, processing, uses in variety of preparations,selection, storage and nutritional aspects..

II. P2% ! '"d L!02/!

roduction, selection, variety, storage, processing, uses in variety of preparations, nutritional

aspects and costHIII. M % '"d M % P$od2c*

%omposition, classification, quality, processing, spoilage, storage, uses, nutritional aspects.roducts rocessed milk, curd, butter, butter milk, paneer, cheese and ice cream. .� �

I


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VIII. F'* '"d O % .

&ats nutritional importance of oils and fats, functions of oils and fats in foods, processing,classification. ils vegetable oils and sources of edible oils, oils from other sources.

IX. S c! '"d Co"d /!"* .

%ompositions, classification, flavouring e!tracts, ma@or spices of India +pepper, cardamom,ginger, chillies process, composition and uses.

M "o$ c! o, I"d ' .

%oriander, cumin, cinnamon, fenugreek, garlic, mace and nutmug, onions, mustard, saffron,cloves, asafoetida, processing and uses.&lavour %onstituents of 'pices, vegetables and fruits, fermented products, meat, sea food

X. N!2*$'c!2* c'% .

1efinition, types, uses.

XI. T!' '"d Co,,!! .

Tea classification, processing, composition, preparation of tea products.%offeeclassification, processing, composition, coffee making, soluble coffee.

REFERENCES

". 'rilakshmi, /.. &ood 'cience += rd edition , 5ew ge International + Aimitedublishers, 5ew 1elhi, :BB=.

:. 5ational Institute of Industrial 6esearch /oard, )and /ook on ' I%4' siaacific /usiness press Inc. 5ew 1elhi.

=. otter, 5.5. &ood 'cience +8 th edition , %/' publishers and 1istributors, 5ew1elhi, "998.

7. *anay, 5.', 'hadaksharaswamy, *., &oods- &acts and rinciples.,5ew geInternational ublishers., 5ew 1elhi., :BB7.�

46 # FOOD PRESERVATION TECHNOLOGY

O34!c* )!To enable the students to

" acquire knowledge on different preservation techniques used to enhance the shelf spanof food product.I Introduction to food preservation /asic principles of food preservation, types of spoilage, importance of food

preservation.

.


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II reservation by use of high temperature asteurization, sterilization, canning. )istory and steps involved,� types ofcans and bottles. 'poilage encountered.

III reservation by use of low temperature 6efrigeration- dvantages, systems. &actors to be considered, common spoilage I< reservation by use of very low temperature. &reezing, difference between refrigeration and freezing, methods of freezing,. steps involved in freezing, common food spoilage, types of freezing,.. maintenance of freezers. v reservation by removal of moisture. %oncentration, principles and types of concentrated foods.

1rying and dehydration-merits and demerits, factors affecting drying, preparationof food for drying. &reeze drying, dehydrofreezing-advantagesmechanism of freeze drying and dehydrofreezing.


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=. otter, 5.5. and )otchkiss C. ). &ood 'cience. %/' publishers and distributors. "99#.� 7. 'rivastava, 6. and ;umar, '. &ruit and vegetable preservation, International /ook

distribution %ompany, Aucknow, "997. 8. *%.Williams, * and aine, ). *odern &ood preservation. 'ur@eet ublications, 1elhi,

"9>7.

#. %ruess, W.


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&ruits and vegetables . 6eady to serve beverages -formulation , general steps involved in the

processing , & specification.

Tomato puree, tomato ketchup- general steps involved in processing.reservatives used in fruit and vegetables processing, & specification.

*ilk D *ilk productsasteurized *ilk- 0eneral steps involved in rocessing , calculation of standardization

of milk- application of earson 'quare method,*ethod of manufacture of sterilized milk, tonned milk. Crea principles of cream separation, factors influencing fat percentage of cream,application of earson square method for standardization of cream.

Butter -Theories of churning.Ice-cream )ardening Drie" #i$%! - definition ,method of manufacture of whole milk powder and skim milk powder. *eat, fish, poultry and eggs.*eat processing - ante mortem inspection , post mortem inspection, tenderization ,curing , smoking , canning , reactions involving colour changes in meat, general stepsinvolving in the manufacture of sausages.� Fi!h Proce!!ing & general steps involved in block and I(& freezing .

oultry rocessing- general steps involved .

Egg 'roce!!ing& - freezing and drying of egg products.

UNIT IV. 4!trusion technology'ingle screw e!truder, dvantages of e!trusion cooking

UNIT V &ermentation technology.*icrobes involved, common cultures of importance�

in food industry, fermentation in a food industry )igh rotein food technology/iomass,

'% , protein isolates, nutrient supplements and health drinks.

REFERENCES " ;ent, C. . 6iegel s )andbook of Industrial %hemistry,?� � th edition.


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=. rescott and roctor /.4. &ood Technology.*% 0raw hill /ook %o. 5ew Fork�

"99?.

7. otter, 5. 5,. )otchkiss, C. ). &ood 'cience . %/' ublishers, 5ew 1elhi. :BBB.

PAPER = ANALYTICAL INSTRUMENTATION >THEORY & PRACTICAL?

b@ectives3

In order to enable students3

to be familiar with different methods of investigation used in the analysis of foods and biochemical assay. to gain knowledge about different instruments used in food analysis.o know the principles and applications of different techniques used in food and nutritionresearch.

I. /asic principles of chromatography.

.II. aper %hromatography Introduction, general principles, procedure, types of

paper chromatography, applications ..

III. Thin layer chromatography Introduction, principle, procedure, generalapplication ..

I


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spectroscopy, deviations from /eer s law, procedural consideration, calibration� curves.Instrumentation and instrument design, application.

I &luorimetry introduction, principle and techniques, instrumentation and. application..

. 6adiotracer techniques radioactive counters, solid, gas and liquidscintillation ..

I. *easurement of enzyme activity..

II. 4lectrophoresis definition , types of electrophoretic methods, free solution�

electrophoresis, tisetius method, paper or agar gel electrophoresis, 04.

64&4645%4'3

". 5ielsen, '.'. Introduction to the chemical analysis of foods.Cones and /artlett. ublishers, /oston , Aondon.:BB7.

:. *ahindru,'.5. &ood additives. %haracteristics, detection and estimation. Tata*c

. 0raw-)ill ublishing %ompany Aimited, 5ew 1elhi.:BBB. =. earson, 1. The %hemical nalysis of &oods. %hurchill Aivingstone, 5ew Fork.. :BB:.

7. 'harma, /.;. Instrumental *ethods of %hemical nalysis. 0oel ublishing. )ouse,5ew 1elhi. :BB7.

SEMESTER 9

FOOD PAC@AGING MATERIALS AND TESTING�

OBJECTIVES

To !"'3%! *2d!"*

+i to be familiar with different methods and materials used for packaging.

+ii to understand the technology behind packaging.

+iii to understand interaction of food with packaging D to do shelf life testing.

. I"*$od2c* o" *o ,ood 'c '0 "0

.1efinition, unctions and requirements for effective packaging.

II . C%' , c'* o" o, 'c '0 "0 + a rimary, secondary and tertiary packaging.

+b &le!ible, rigid and 'emi- rigid packaging.


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III .M'*!$ '% ,o$ ,ood 'c '0 "0 *< ! ; )'$ o2 2 ! ; /!$ * & d$' 3'c .

- aper.

- Tin

- luminum- lastic

IVD ,,!$!"* ,o$/ o, ,ood co"*' "!$ . = H$

/o!es, @ars, cans, bottles.

VMod!$" co"c! * o, 'c '0 "0 *!c+"o%o0


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7. otter, 5. 5,. )otchkiss, C. ). &ood 'cience . %/' ublishers, 5ew 1elhi.

:BBB.

8. 6a@, 0 .1. 4ncyclopaedia of &ood 'cience,


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• methods of evaluation and control of the various aspects of quality of raw

materials manufacturing process and testing of finished products.

(uality ssurance and total (uality %ontrol.

• 5ature of T(%

• pproaches to T(%

• 6ole of *anagement

VI� �� 'tatistical (uality %ontrol. • 1efinition

• )ow to determine the need for '(%

• The control chart definition, uses, process control.�

VII� � (uality Improvement Techniques• (uality improvement plans +(I

• (uality control circles +(%%

VIII� �� 4!ternal (uality %ontrol ctivities..• Inspection re shipment inspection and inspection at port of destination�

and inspection at port of destination

• %ertification and quality marks

• 'tandardization and national standards bodies

• Testing laboratories.

REFERENCES :

hilip, .%. 6econceptualizing quality. 5ew ge International

ublishers,/anglore. :BB".

/hatia,6. and Ichhpu@an,6.A. (uality assurance in *icrobiology. %/'

ublishers and 1istributors, 5ew 1elhi. :BB7. ;her, %. . (uality control for the food industry. IT% ublishers, 0eneva.:BBB.

'4*4'T46 8 6 %TI% A


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-to quantitatively analyze the nutrients of food.- to test the quality of food.

". 4stimation of alpha-amino nitrogen by 'orensons &ormaldehyde titration.

:. 4stimation of protein ;@eldahls method.=. 4stimation of 'aponification value.

7. 4stimation of cid value.

8. 4stimation of Iodine value.

#. 4stimation of ero!ide value.

?. 4stimation of %hlorophyll and %arotenoids.

>. 4stimation of 'ulphur dio!ide.

9. 4stimation of /enzoic acid.

"B. 4stimation of


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'4*4'T46 #46 "" '45' 6F 4< A2 TI 5

/C4%TI


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9. pplication of sensory analysis to food industry problems, 5umber of panel members and samples required for sensory analysis .

. 1ata analysis-importance of data analysis, tests of significance ,null hypothesis ,mean,median ,variance, standard deviation, t-test ,chi-square test

.'ensory evaluation of products-baked products ,milk, spices, fruits and vegetables. 64&4645%4

". Cellinek, 0., 'ensory 4valuation of &ood-Theory and ractice., 4lis)orwoodAtd.,4ngland.,"9>8.

:. 'rilakshmi,/., &ood 'cience., 5ew ge International + Aimited., 5ew1elhi.,:BB8.

=. *anay,'., 'hadaksharaswamy,*., &ood &acts and rinciples, 5ew geInternational + A imited., 5ew 1elhi., :BB>.

46 . ":

FOOD ANALYSIS AND ADULTERATION TESTING >T&P? I

b@ectives To enable the students - to understand different sampling techniques employed in chemical analysis of foods.- tolearn various chemical methods of food analysis.- to be familiar with food standards available.- to be familiar with tests used for quality control.- to do the pro!imate analysis.- to test dulteration in food samples. THEORY I I"*$od2c* o" *o ,ood '"'%< pro!imate principles, population and sampling,importanceof sampling, official methods of analysis.. II S'/ % "0 *!c+" 2! types of sampling, sampling plan, preparation of samples,problemsin sampling. III C+!/ c'% /!*+od o, '"'%< o, ,ood moisture assay oven dryingmethods,1istillation methods, ;arl &ischer titration +chemical method and physicalmethods. Total carbohydrate, starch , crude fibre. rotein analysis.. . IVFood 'd2%*!$'* o" 6 definition, classification intentional D incidental, health hazardscaused by various adulterants and the critical level of metals in various foods.

V Food %' voluntary, mandatory, national and international.


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VI Ro%! o, )o%2"*'$< '0!"c ! legal aspects of consumer protection.

VII Food *'"d'$d 6 national and international.

64&4645%4

". ;alia, *. &ood nalysis and (uality %ontrol. ;alyani ublishers, 5ew 1elhi. :BB:. :. Winton, .A and Winton, ;./. Techniques of food analysis. llied 'cientific

ublishers, 5ew 1elhi. "999. =. 5ielsen, '.'. Introduction to the chemical analysis of foods. Cones and /artlett ublishers,

/oston, Aondon. :BB=. 7. %onnell, C.C. %ontrol of fish quality. /lackwell 'cientific ublications, %ambridge. :BBB.

PRACTICAL

1. Introduction to laboratory equipment and apparatus. Introduction to investigativetechniques- qualitative and quantitative analyses .

:. nalysis of squash sugars, acidity, ascorbic acid, preservatives +' : and benzoic

acid , qualitative test for preservatives and test for synthetic colours .=. nalysis of milk- milk solids, ash, fat, protein, lactose, acidity, qualitative tests. /asic

tests for milk analysis taste, flavour and appearance, alcohol test.

7. nalysis of condensed milk otal milk solids, fat, acidity, sugars and qualitative tests..9. nalysis of vinegar total solids, acidity and specific gravity .

. nalysis of honey moisture, sugars and qualitative tests .

?. 1etection of adulteration invarious foods milk, condensed milk, honey, squash, sugar

and salt . 6eference3Cacobs, *./. The chemical analysis of foods and food products. ;rieger . ublications, Aondon. :BBB.

FOOD ANALYSIS AND ADULTERATION TESTING >T&P? II b@ectives To enable the students

- to learn various physical methods of food analysis.- tobe familiar with quality criteria for different food products.- to be familiar with tests used for quality control.- to testadulteration in food samples.


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THEORY

I P+< c'% /!*+od o, ,ood '"'%< food rheology, viscosity, surface tension, refractometry, polarimetry, freezing point and specific gravity, '&I, smoke, flash, fire andcloud points, cold test..

II C+!/ c'% /!*+od o, '"'%< o, ,ood &at analysis solvent e!traction- three classes,0oldfish method and 'o!hlet method, wet e!traction method- 0erber. method, acid value,iodine value, saponification value and pero!ide value. . III M c$o "2*$ !"* A"'%< sh analysis dry,wet and low temperature plasma ashing,soluble and insoluble ash in water, ash insoluble in acid..a %alcium 41T titration.. b hosphorus colorimetry.. c 'odium , potassium, copper, iron, zinc.. d


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nalysis of wheat flour gluten, maltose figure, moisture, acidity, crude fibre,�

sedimentation value. . 9 H$ .

nalysis of coffeeGtea e!tractives, chicory, caffeine and qualitative tests.�

. 7. nalysis of spices moisture, total ash, acid insoluble ash and volatile oils.

8. nalysis of vinegar total solids, acidity and specific gravity .

#. nalysis of butterGghee fat and qualitative tests.. ?.1etection of adulteration in various foods @am, food flours, coffee, tea, spicesandpowdered spices, fats and oils.

6eference3 Cacobs, *./. The chemical analysis of foods and food products. ;rieger � ublications, Aondon. :BBB.

Need and Scope of Food Science

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Transcript of Need and Scope of Food Science