Name of the Course : MSc.

Food Technology and Management

Name of the Subject : Techniques in Food Analysis

Semester : II

Class : I MSc

Name of the Faculty : Lakshmy Priya . S

E-Mail : lakshmypriyasivaraman@gmail.com ( assignments which do not feature in the mail will

not be evaluated )

COURSE OBJECTIVES:
 To study the methods of sampling and sample preparation for all analytical procedures.
 To gain knowledge and skills about the basic principles of food analysis
 To understand the working principles of analytical equipment

UNIT I
Sampling techniques: Water activity, its measurements and significance in food quality;
Calibration and standardization of different instruments.

UNIT II
Spectroscopic techniques: Using UV/Vis, fluorescence, IR, FTIR, NIR, NMR, atomic absorption,
ICP, polarimetry, refractometry, microscopic techniques in food analysis (light microscopy, SEM,
TEM, XRD, particle size analysis, image analysis).

UNIT III
Chromatographic techniques: Adsorption, column, partition, affinity, ion exchange, size exclusion,
GC, GLC, HPLC, HPTLC, GCMS, LCMS.

UNIT IV
Separation techniques: Gel filtration, dialysis, electrophoresis, sedimentation, ultrafiltration and
ultracentrifugation, solid phase extraction, supercritical fluid extraction, isoelectric focusing,
isotopic techniques, manometric techniques.

UNIT V
Special techniques: Immunoassay techniques; Isotopic, non-isotopic and enzyme immunoassays;
surface tension; enzymatic methods of food analysis; thermal methods in food analysis (Differential
scanning colorimetry and others), Texture Analysis
UNIT I
Teaching Objectives:

 State the importance of sampling in analysis of food products

 Enlist standards and guides on sampling, Prepare sampling plans and describe
different sampling techniques
 Devise ways to draw a representative sample from lots
 To understand the measurement methods of water activity
 To enable to understand the concept and need for calibration of equipments prior
to start of an experimental analysis
 To learn to calibrate the equiments

Topic Method of Number References

Delivery of hours
 Sample collection Lecture 2 hrs –  Sampling techniques pdf
 Sampling standards with ppt Week 1  Nielsen, S.S. (Ed.). (2010).
 Sampling plan Food Analysis. (4th ed.). New
 Sampling York, USA: Springer.
techniques
 Difficulties in
sampling plan
 Water Activity and Lecture 2 hrs –  Wrostald .E.Ronald et al,
its measurement with ppt Week 1 Handbook of food analytical
 Gravimetric chemistry, John Wiley &
measurements of Sons Inc.Publicn, pg: 1-70
water
 Vapour pressure
measurements of
water
 Calibration of Lecture 1 hr –  Nielsen, S.S. (Ed.). (2010).
instruments- with ppt Week 2 Food Analysis. (4th ed.). New
Spectrophotomer, York, USA: Springer
uv-vis  Lecture Document of CFTRI,
spectrophotometer, Spectroscopic Techniques in
IR Spectroscopy, Analysis of Food
Absorption Constituents
spectrophotometer  Y.H.Hui, Handbook of food
Need for science technology and
calibration Engineering,pdf
Learning Outcome :
 Students should have learnt the importance of sampling in analysis of food products
 They will become proficient in sampling while analysing the samples
 They will know to prepare good sampling plans and execute them in analysis
 Students will know the importance and methods of measuring water activity of foods
while developing food products
 Students would acquire the knowledge of calibration of various analytical instruments
 Students will learn to calibrate instruments prior to start of an experimental analysis

UNIT II
Teaching Objectives:
 To explain the wide range of analytical techniques used for detection , identification
and quantification of food constituents through spectroscopy
 To understand the working principles of spectroscopic instruments
 To gain knowledge on the widespread applications of spectroscopic techniques in
analysis of foods based on their principles

Topic Method of Number References

Delivery of hours
 Absorption and Lecture 3 hrs-  Nielsen, S.S. (Ed.). (2010).
Emission spectrum with ppt & Week 2 Food Analysis. (4th ed.). New
 UV-Vis videos York, USA: Springer
Spectroscopy – Group  Lecture Document of
Principle & discussions CFTRI, Spectroscopic
applications Techniques in Analysis of
 Fluoroscence Food Constituents
spectroscopy-  Wilson and Walker,
Principle & Principles and Techniques of
applications Biochemistry and Molecular
Biology
 Spectroscopic methods of
food analysis -
http://www.chem.agilent.com

 IR Spectroscopy – Lecture 4 hrs-  Nielsen, S.S. (Ed.). (2010).

FTIR, NIR, FIR- with ppt & Week 3 Food Analysis. (4th ed.). New
Principle & videos York, USA: Springer
applications Group  Lecture Document of
 NMR, AAS and discussions CFTRI, Spectroscopic
AES- Principle & Techniques in Analysis of
applications Food Constituents
 Wilson and Walker,
Principles and Techniques of
Biochemistry and Molecular
Biology

 ICP, Polarimetry, Lecture 2 hrs-  Nielsen, S.S. (Ed.). (2010).

Refractometry- with ppt Week 4 Food Analysis. (4th ed.). New
Instrumentation and York, USA: Springer
its applications in  Otles, S. (Ed.). (2009).
sugar industries Handbook of Food Analysis
 Microscopic Instruments. Florida, USA:
Techniques- SEM, CRC press.
TEM,XRD,PSA, IA  Spectroscopic methods of
food analysis -
http://www.chem.agilent.com

Learning outcome :
 Students should have learnt the terms and definitions of different methods of
spectroscopy.
 They should be able to identify the relevance of instrumental analysis in
 industrial practical applications
 Students should be able to elaborate the technique used to quantitatively identify
the physical and chemical parameters

UNIT III
Teaching Objectives :
 To explain the wide range of analytical techniques used for separation, detection and
identification of food constituents through chromatography
 To understand the working principles of chromatographic methods
 To gain knowledge on the widespread applications of chromatographic methods in
analysis of foods based on their principles

Topic Method of Number References

Delivery of hours
 Adsorption Lecture 2 hrs-  Nielsen, S.S. (Ed.). (2010).
chromatography with ppt Week 4 Food Analysis. (4th ed.). New
 Column York, USA: Springer
chromatography  Otles, S. (Ed.). (2009).
 Partition Handbook of Food Analysis
chromatography Instruments. Florida, USA:
 Affinity CRC press.
chromatography  Analysis for food products -
- Principles and its http://www-
applications unix.oit.umass.edu/~mcclemen
/

 Ion exchange Lecture 2 hrs-  Nielsen, S.S. (Ed.). (2010).

 Size exclusion with ppt Week 5 Food Analysis. (4th ed.). New
- Principles and its York, USA: Springer
applications  Otles, S. (Ed.). (2009).
Handbook of Food Analysis
Instruments. Florida, USA:
CRC press.
 Analysis for food products -
http://www-
unix.oit.umass.edu/~mcclemen
/

 GC, GLC, GCMS, Lecture 2 hrs-  Nielsen, S.S. (Ed.). (2010).

LCMS- Principles with ppt
and its applications
Week 5 Food Analysis. (4th ed.). New
York, USA: Springer
 Wilson and Walker, Principles
and Techniques of
Biochemistry and Molecular
Biology
 Lecture Document of CFTRI,
Spectroscopic Techniques in
Analysis of Food Constituents

 HPLC, HPTLC- Lecture 2 hrs-  Nielsen, S.S. (Ed.). (2010).

 Principles and its with ppt
applications
Week 6 Food Analysis. (4th ed.). New
York, USA: Springer
 Wilson and Walker, Principles
and Techniques of
Biochemistry and Molecular
Biology

Learning Outcome :
 Students should have learnt the terms and definitions of different methods of
chromatography
 They should be able to identify the relevance of chromatographic methods of
separation in industrial practical applications
 Students should be able to elaborate the technique used to separate, identify and
detect quantitatively the components of food

UNIT IV
Teaching Objectives :
 To enable the students to learn more efficient methods of separation techniques used
for low to very low molecular weight constituents of foods
 To understand the concept of bonding forces enabling the separation of finer molecules
to be analysed
 To learn the instrumentation and principles of separation techniques

Topic Method of Number References

Delivery of hours
 Gel filtration, Dialysis, Lecture 2 hrs –  Wrolstad, R.E., & Co.
Sedimentation – with ppt Week 6 (Ed.). (2005). Handbook
Definition, Principles and of Food analytical
Applications
chemistry – Water,
 Electrophoresis -
Definition, Principles and Proteins, Enzymes,
Applications in separation Lipids and
and identification of Carbohydrates. New
proteins Jersey, USA: John Wiley
and Sons.
 Nielsen, S.S. (Ed.).
(2010). Food Analysis.
(4th ed.). New York,
USA: Springer
 Ultrafiltration and Lecture 2 hrs-  Wrolstad, R.E., & Co.
ultracentrifugation with ppt Week 7 (Ed.). (2005). Handbook
of Food analytical
chemistry – Water,
Proteins, Enzymes,
Lipids and
Carbohydrates. New
Jersey, USA: John Wiley
and Sons.
 Wilson and Walker,
Principles and
 Techniques of
Biochemistry and
Molecular Biology

 SPE, SFE, IEF- Lecture 2 hrs-  Rodney Boyer, Modern

Principles, methodology with ppt Week 7 Experimental
and Applications Biochemistry, Third
Edition
 Isotopic techniques Lecture 2 hrs-  Rodney Boyer, Modern
with ppt & Week 8 Experimental
videos Biochemistry, Third
Edition
 Wrolstad, R.E., & Co.
(Ed.). (2005). Handbook
of Food analytical
chemistry – Water,
Proteins, Enzymes,
Lipids and
Carbohydrates. New
Jersey, USA: John Wiley
and Sons.

 Manometric techniques Lecture 2 hrs-  Telegedy.L, Manometric

with ppt Week 8 methods pdf, Institute of
Food Chemistry
Learning Outcome :
 Students should have learnt the methods in separation techniques based on
the principles of filtration and ionic interactions

UNIT V
Teaching Objectives :
 To learn and define enzyme activity and the different types of enzyme assays for
analysis based on enzymatic reactions
 To learn and define immunoassay and different types of immunoassays
involving antigen-antibody reactions
 To learn the methods of thermal analysis based on heat generation in foods

Topic Method of Number References

Delivery of hours
 Enzyme Lecture with 3 hrs-  Rodney Boyer, Modern
Immunoassays- ppt Week 9 Experimental Biochemistry,
Definitions, types , Third Edition
methodology and  Wrolstad, R.E., & Co.
applications (Ed.). (2005). Handbook of
 Isotopic and non- Food analytical chemistry –
isotopic
Water, Proteins, Enzymes,
immunoassays-
Definitions, types , Lipids and Carbohydrates.
methodology and New Jersey, USA: John
applications Wiley and Sons.
  Thermal methods in Lecture with 2 hrs –  Thermal properties of food :
food analysis ppt Week 9 http://people.umass.edu/-
TGA & DSC mcclemen/581Thermal.htm
Importance and l
significance of these
methods in the
rheological properties  Nielsen, S.S. (Ed.). (2010).
of food Food Analysis. (4th ed.).
 Texture Analysis New York, USA: Springer
Learning Outcome :
• Students will be able to define immunoassay, describe the structure and
preparation of antibodies
• Students will be able to define four categories of immunoassay methodology
(competitive and noncompetitive, and homogeneous and heterogeneous)
 Students would have gained an understanding of the importance of rheological
properties of analysis through thermal methods

INDUSTRIAL VISIT :

As a part of the course curriculum students would be taken for an industrial commercial
Laboratory visit for an insight into working of a Commercial Industrial R&D Lab and to see the
complete analysis of food products using very expensive techniques. Hence the theoretical
knowledge about techniques in food analysis and its instrumentation could be viewed personally at
an industrial level. The Commercial Industrial Laboratory chosen for visit is Aachi foods Scientific
Testing Lab, Annanagar, Chennai. After the visit a detailed report needs to be presented.

INTERNAL ASSESSMENT EVALUATION:

INSTRUMENTATION – DUMMY MODEL PRESENTATION

ACTIVITY GUIDELINES :

The class would be divided into groups according to Register number order , with each group
having 4 members. Students are required to understand the concept of instrumentation and
techniques used in analysis of foods. These concepts needs to be translated into a dummy model
presentation showing the different parts of the instrument. The type of instrumentation chosen is to
the choice of the groups. Materials used for building the model should not be harmful or hazardous
in nature. During the presentation of the model exhibit, students are supposed to explain the
working aspects of the model with a written report on its applications in food analysis.
The Report should be submitted as soft copy sent to mail id typed in the font style Times
New Roman and font size 14. The Activity report cover page should include Topic, Name of the
student, Register Number and the class. All the reports should be submitted on the specified date of
submission failing which the reports would not be evaluated.

Date of Submission : February 2019

MARK DISTRIBUTION :

PATTERN Marks Allotted

Outlay 10

Presentation 10
TOTAL 20

AQUIRING AND GIVING KNOWLEDGE WITH HUMILITY AND DEVOTION IS THE

MILESTONE TO SUCCESS