FSN 317 Food Analysis
Lecture
:
Laboratory: :
Lecturers
S, 12-1
sa;12-4;;su;8-12
:
Dr. A.S.Al-khalifa
Tel. 467-4421
E-mail: akhalifa@ksu.edu.sa
TA’s
:
a.dafalla
D.Ahmad
Textbook
:
Food Analysis by A.S.Alkhalifa and A.dafalla
Course Description:
Introduces basic analytical techniques for food analysis and other biological
analysis. Gravimetric, volumetric, and spectrophotometric methods, gas
chromatography (GC), high performance liquid chromatography (HPLC), infrared
spectra (IR), and atomic absorption spectrometry are emphasized.
Lectures are presented every Sunday by prof.a.s.alkhalifa. You are required to attend a
four-hour lab section each week. A make-up lab will be arranged for illness absences.
Lab reports due 1 week after work is completed. Class participation is also a part of
this course and is strongly encouraged. There are many ways to do this, including
raising questions in class, joining in class discussions, responding to questions raised
during class, and being a part of classroom demonstrations. (Please be sure and check
with the professor or staff to make sure you get credit for these.) Attendance is
crucial for this class, and we will try our best to make lectures an enriching experience.
Exams:
Prelim: saterday, DEC 17, 1 pm – 2 pm
Final:
During Finals week
Makeup Exams:
A makeup exam will be offered after the scheduled prelim and final. If you
have three exams in 24 hours or a direct conflict, you may sign up for the makeup. The
deadline for signing up for the makeup is one week in advance. After that time, you
need to see Prof. khalifa, and only unforeseen extenuating circumstances will be
considered.
.
Grades :
Prelim - 100 point test
Lab Report - 100 points for 15 reports
Participation - 25 points
Final - 100 point test
(25%)
(35%)
(5%)
(35%)
FSN 317 Food Analysis
Course Syllabus
Date
Lecture
1.
2.
Introduction, Sampling, and Sampling Errors
Reliability of Analysis & Calculations
3.
4.
Total Solids and Moisture
Ash and Mineral Analysis
5.
6.
Lipid Analysis: chemistry, methods
Lipid Analysis: methods
7.
8.
Protein Analysis: chemistry & principle
Protein Analysis: methods & application
9. Spectrophotometry
10. UV/Visible/Fluorescence Spectroscope
11. Carbohydrate Analysis: chemistry
12. Carbohydrate Analysis: methods
13. Fiber Analysis
14. Vitamin Analysis
15. Review of General Food Analysis
16. Exam
17. Atomic Absorption Spectroscope (AAS)
18. Infrared Spectroscope
19. Principle of Chromatography and TLC
20. HPLC-1: basic instrumentation
21. HPLC-2: column, mobile phase
22. HPLC-3: sample, detector, analyses
23. Gas Chromatography (GC)-1: basic
24. GC-2: column, theory, detector
25. GC-3: analysis
26. Analytical laboratory techniques and methods
27. Food Analysis: how can it serv Halal needs
28. Review
Date
Laboratory
1.
Safety, Glassware, Balance, Pipeting and Weighing (Expt.1)
2.
Acid/Base Titration, and pH (Expt.2)
3.
Preparation of Food Samples, NaCl Solutions and Analysis (Expt.3)
4.
Moisture, Total Solids (Expt.4) and Ash Content (Expt.5)
5.
Crude Fat (Soxhlet); Mojonnier Ether Extraction; Demo: Babcock (Expt.6)
6.
Protein (Kjeldahl-Digestion) (Expt.7); Spec Standardization (Expt.8)
7.
Protein (Kjeldahl-Distillation); Enzyme Assay: Phosphatase in Milk (Expt.9)
8.
Carbohydrate Analysis: Standard Curve; Beer & Food Sample (Expt.10)
9.
Crude Fiber Digestion: Food Samples (Expt.11)
10. Minerals by AA (Fe in Baby Formula & Food Sample) (Expt.13); Kjeldahl on
Crude Fiber
11. Nitrite in foods by Colorimetric Analysis: Sausage (Expt.14); Kjeldahl
Distillation
12. HPLC for Caffeine in Beverages (Expt.15); Demo: GC for Fatty Acid
13. Report on Nutrition Label; Review; Lab Clean-up