CHE 506 – Food Analysis
COURSE PARTICULARS
Course Code: CHE 506
Course Title: Food Analysis
No. of Units: 2
Course Duration: Two hours of theory and two hours of practicals per week for 15 weeks.
Status: Compulsory
Course Email Address: che506@gmail.com
Course Webpage: http://www.fwt.futa.edu.ng/courseschedule.php?coursecode=CHE%20506
Prerequisite: NIL
COURSE INSTRUCTORS
Professor A.AOshodi
Room 1S.O.S building,Dept of Chemistry
Dept. of Chemistry,
Federal University of Technology, Akure, Nigeria.
Phone: +2348034036245
Email: aaoshodi@futa.edu.ng
Professor I.A.Amoo
Room 2,Food Chemistry Research Laboratory
Dept. of Chemistrys
Federal University of Technology, Akure, Nigeria.
Phone: +2348034016068
Email: iaamoo@futa.edu.ng
Dr (Mrs) O.Aletor
Obakekere Chemistryorganic Laboratory
Dept of Chemistry
Federal University of Technology,Akure,Nigeria
Phone:+2348034735289
Email :oaletor@futa.edu.ng
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COURSE DESCRIPTION
Food analysis in its simplest definition is the resolution of the components of food into its
proximate or ultimate parts;the determination of the chemical of foreign substances it may
contain .lf an unknown sample is presented to food analyst ,the initial requirement may be how
to make the representative samples for analysis and to ascertain what substances are present in it
.lt could be to determine the impurities or the extent of spoilage in a given food sample or
perharps to confirm certain specified impurities.The practical way of solving these fundermental
problems lie within the province of qualitative and quantitative analysis.As a practical course ,
the focus is to impact useful skills on the students within the realm of qualitative and quantitative
analysis of foods.
Topics to cover include :sampling and treatment of food and food products for analysis;
proximate analysis of foods;analysis of sugar and fruit products;analysis of milk and diary
products;analysis of fresh foods;analysis of fermented products(beer, wine& vinegar) and
analysis of oil rancidity.
COURSE OBJECTIVES
Objectives of this course are to:
• To teach the students to prepare samples of various foods products prior to analysis.
• To introduce the students to various analysing techniques in food products
• Collect and carry out chemical analysis of samples and make recommendation from the
data
COURSE LEARNING OUTCOMES / COMPETENCIES
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(knowledge base)
To demostrate and practicalise how to prepare various foods for sampling
To do routine analysis on foods and food products mainly moisture, crude protein, crude
fibre ,crude fat, ash, and carbohydrate.
To demostrate how to quantify and qualify variuos additives incorporated into foods
and food products.
(Skills)
Determine the extent of spoilage in foods and food products
To determine the level of contamination in foods and food products.
Know how to prevent spoilage and contamination of foods and food products.
Evaluation of foods and food products of numeruos measurement on short and long
term basis
GRADING SYSTEM FOR THE COURSE
2
This course will be graded as follows:
Practicals
20%
Test(s)
20%
Final Examination
60%
TOTAL
100%
GENERAL INSTRUCTIONS
•
Code of conduct in Lecture rooms :Students should turn off their cell phones during
lectures.Food and drinks are prohibited during lectures
•
Attendance :it is expected that every students present themselves for lectures and
participate in the practical exercises.ln case of absence during test the affected
student(s) must communicate as soon as possible (not later than a week after the test)
indicating the reason(s) for the absence.
•
Assignment and group work: Students are expected to submit practical notes as
schedule.Failure to submit will earn you zero for practical.
•
Academic lntegrity : Violation of academic integrity such as dishonesty in examination
and copying another person’s practical work and submit are not allowed.All cases of
academic dishonesty will be reported to the University Management for appropriate
sanctions in accordance with the guidelines for handling students’ misconduct.
READING LIST
•
Methods of Analysis,A.O.A.C.(1995) 8th ed.Washington
•
MorrisB.J (1999) The C hemical analysis of food and food products. (3rd edition)
•
AOAC,(2005) Association of Official Analytical Chemists, Official Methods of analysis (25th edition)
•
Pearson, L.P (1995) Food Analysis (3rd
•
Food and Nutrition Board, ‘’Recommended dietary Allowances’’ Natl. Acad. Sci,---Natl. Research Council,Publication 302 (1985)
edition)
Legend
1- Available in the University library.
2- Available as Personal collection.
3- Available in the bookshops
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COURSE OUTLINE
Week
Topic
Remarks
1
lntroduction to different Sampling methods prior
to analysis:Dry foods , moist foods,Wet
foods,Oils,Fatty emulsions
Proximate analysis (routine analysis) on foods
and food products namely:moisture,crude
protein,crude fibre,ethyl extracts,ash and
carbohydrates.
During the first class, the expectation of the
students from the course will be documented
2&3
4&5
6
7&8
Drying methods:direct and indirect distillation methods .
How to report results obtained from moisture determination
Determination of ether extract , volatile ether extracts,fixed
ether extracts and total ether extracts.
Determination of Fiber in samples.
Determination of crude protein.
Determination of inorganic residue.
Determination of carbohydrate by difference
Students will be divided into groups and
each group will be given foods samples to
work with. Practicals will involve how
representative samples are prepared and
their analysis.
Practicals on determination of ether extracts
will be carried out.
Students will be requested to practicalise
how crude protein and fiber are determined
in samples
Sugars :Different ways of determining sugars in foods
namely indirect determination (refractometer,polarimeter
or hydrometer) or by semi-empirical chemical (volumetric
or gravimetric).
Test for sugars
Students will be taught different ways of
calculating sugars (concentrations) in foods
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9 & 10
Diary products:
Samlping of milk
Estimation of density of milk by the volumetric Gerber
and Rose- Gottlieb methods.
Assesment of added water in milk from the determination
of freezing point.
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5
Students will be taught how to calculate the
followings in milk:Total solids,solids-not fat
,total acidity and the proportion of added
water.
MID-SEMESTER TEST
11 & 12
Flesh Foods:
Samlping of meat and fish products for analysis
Assesment of spoilage of flesh foods by chemical methods.
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13 & 14
15
Preparation of extracts for the determination
of the spoilage mainly: Total volatile
Nitrogen(TVN) and Trimethylamine (TMA)
Fats & oils:
Refractive index,
Colour
Iodine value
Wij’s method of determining iodine value
 Fats & oils cont’d
 Determination of unsaponifiable matter
 Acid value of free fatty acid
 Fermented products:Production of beer, wine
&vinegars
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REVISION
Students will be taught how to calculate
the followings in milk:Total solids,solidsnot fat ,total acidity and the proportion of
added water.
Practicals on the refractive index on
fats and oils to place them into
groups,moreover,determination of
fats and oils will be done on the
food samples.
This is the week preceeding the
final examination.Tutorial
questions will be given to students
to assess how the students’
understood the course
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