UNIQUE SERIES AKTU Syllabus
BFT352

Analysis of Food Constituents Lab

L-T-P0-0-2 Credits1 Session2023-24 TypeLab / Practical
Appears in 1 semester

B.Tech Food Technology · Sem 3 (Lab)

Download PDF

List of Experiments / Activities

  1. 1Pomeranz Y., Food Analysis Theory and Practice 3ed, CBS Publishers & Distributors Pvt. Ltd. — 2004
  2. 2S. Suzanne Nielsen , Introduction to Food Analysis, Springer 4th Edition https://fcen.uncuyo.edu.ar/upload/food-analysis.pdf — 2010
  3. 3R. E. Wrolstad, T. E. Acree, Eric A. Decker, M. H. Penner, D. S. Reid, S J. Schwartz, C. F. — 2004
  4. 4Manuals of Methods of Analysis of foods. FSSAI, New Delhi https://fssai.gov.in/upload/uploadfiles/files/Manual_Oil_Fat_25_05_2016(1).pdf — 2016
Course Objectives1 points
  • To study the application and analytical procedures for characterizing the properties of foods and their constituents. These analytical procedures are used to provide information about a wide variety of different characteristics of foods, including their composition, structure, physicochemical properties and sensory attributes.
Course Outcomes (COs)5 outcomes

After completion of the course student will be able to:

  1. CO1Gain knowledge of practices for evaluation of appropriate methods for analysis of foods
  2. CO2Understand various methodologies for analysis of components in foods.
  3. CO3Knowledge of procedures for sampling, sample storage, preparation
  4. CO4Knowledge of Good Laboratory Practices and proper record keeping.
  5. CO5Learn about common instrumentation used in food analysis.

Books

  1. Year of Publication / Reprint
  2. Pomeranz Y., Food Analysis Theory and Practice 3ed, CBS Publishers & Distributors Pvt. Ltd. 2004
  3. S. Suzanne Nielsen , Introduction to Food Analysis, Springer 4th Edition https://fcen.uncuyo.edu.ar/upload/food-analysis.pdf 2010
  4. R. E. Wrolstad, T. E. Acree, Eric A. Decker, M. H. Penner, D. S. Reid, S J. Schwartz, C. F. Shoemaker, D. Smith, Peter Sporns, Handbook of Food Analytical Chemistry, Wiley Online Library. https://onlinelibrary.wiley.com/doi/book/10.1002/0471709085 2004
  5. Manuals of Methods of Analysis of foods. FSSAI, New Delhi https://fssai.gov.in/upload/uploadfiles/files/Manual_Oil_Fat_25_05_2016(1).pdf 2016

Official AKTU syllabus

This subject is on page 9 of the original AKTU PDF.

Official AKTU syllabus PDF ↗