FSN:502 Advance Food Analysis and Laboratory
COURSE OUTLINE
.Instructor: Abdulrhman salih Al-khalifa
Professor
Food Science
Phone: 4674421, Fax: 4678394
E-mail: akhalifa@ksu.edu.sa
.Office hours: You may make an appointment or just drop in
,
instrumentation, and laboratory techniques for measuring the chemical
composition of raw and value-added products. Lecture 1 hours, laboratory 4
hours per week. Corequisite: - Laboratory exercises
providing students with experience of analytical techniques and
instrumentation used in food analysis. Laboratory exercise in Food
Analysis.
.
Textbook: Food analysis (Arabic) Al-khalifa,A.s.
Laboratory: Lab Manual
References: 1. Nielsen, S.S. (ed.) 2003. “Food Analysis” 3rd Ed. Kluwer Academic
.Publishers. ISBN: 0306474956
.Official Methods of Analysis – AOAC .
Course Objectives: 1. To learn the basic principles of gravimetric, colorimetric,
,titrimetric
chromatographic and spectrometric analyses as applied to foods
2- To gain knowledge about food constituents and characteristics .
important in quality control and research laboratories
3- To acquire laboratory skills required for performing a range of .
chemical analyses of food components
4-,To gain experience in searching the literature, evaluating data .
problem-solving and writing scientific reports as related to food
composition and analysis
.Class Procedure: one 60-min lectures per week . One 4hour laboratory per week
.Assignments: Students will be assigned homework problems to reinforce discussions
.Students are encouraged to work by him self.
Evaluation Methods:All assignments, laboratory reports, and exams will be expected
to be
professional quality. No late work will be accepted without prior approval
from the instructor. No make-up exams will be given unless if there is
advanced permission and justifiable reason for missing the exam. Make-up
exam will be comprehensive and taken during the final week. The grade
Composite Score Grade for this course will be mainly determined as the follows.
,However
A-credits -A changes may be made to accommodate additional assignments. Extra.may be given to active class participation and perfect attendance
Grades
Prelim - 100 point test
Lab Report - 100 points for 15 reports
Participation - 25 points
Final - 100 point test
(25%)
(35%)
(5%)
(35%):
Course Syllabus –
Date
Lecture
1.
2.
Introduction, Sampling, and Sampling Errors
Reliability of Analysis & Calculations
3-. Spectrophotometry
4-. UV/Visible/Fluorescence Spectroscope
5-. Atomic Absorption Spectroscope (AAS)
6-. Infrared Spectroscope
7-. Principle of Chromatography and TLC
8-. HPLC-1: basic instrumentation
9. HPLC-2: column, mobile phase
10. HPLC-3: sample, detector, analyses
11. Gas Chromatography (GC)-1: basic
12. GC-2: column, theory, detector
13. GC-3: analysis
14. Analytical laboratory techniques and methods
15.
16.
Lipid Analysis: chemistry, methods
Lipid Analysis:fatty acid
17.
1 8.
Protein Analysis: chemistry & principle
amino acid analysis
19. Carbohydrate Analysis: chemistry
20. Carbohydrate Analysis: methods
13. water soluble vitamin analysis
14. fat soluble Vitamin Analysis
15. Review of General Food Analysis
16. Review
Date Laboratory
1- Preparation of Food Samples,
2- Determination of concentration of food
color by spectrophotometer
3- Fatty acid analysis by GLC
4 - amino acid analysis by HPLC
5- Minerals by AA and ICP
6-Vitamin A analysis by HPLC
7- Aflatoxin analysis by HPLC
8- pesticide analysis by GC
9-. HPLC for Caffeine in Beverages
10. ; Review; Lab Clean-up