University of Jordan
Faculty of Agriculture
Dept. of Nutrition and Food Technology
Course title:
Food Analysis
Course number: 603323
Semester:
First- 2009/2010
Credit Hours:
2
Prerequisite:
Analytical Chemistry (303211)
Level: 3
Classes:
Lecture: Sunday (8-9), Lec room # 2 (Sci. Lec. room)
Laboratory: Sunday (15-18)
Instructor: Dr. Maher Al-Dabbas Office Phone Ext. 22425, Office 283
Course description
The roles of food analysis, sampling, recording and interpreting of results,
experimental errors;
Spectroscopy theory,
atomic absorption,
spectrophotometry and chromatography techniques such as paper, thin
layer, GLC and HPLC.
Learning outcome (theoretical and practical)
At the end of the course, students should:
1-Understand the principles, purposes, and applications of techniques in the
chemical and instrumental analysis of foods
2-Select appropriate methods for proximate analysis of food products
3-Acquire laboratory skills required for performing a range of chemical
analysis for food such as titrimetric and gravimetric analyses
4-Gain knowledge about food constituents, characteristics and able to
summarize the results of a food analysis, interpret the meaning of the
results and get a conclusion in light of quality and standards.
Learning Resources
Text book:
1- Nielsen, S. S (editor) 2003. Food Analysis, 3rd edition, Kluwer
Academic/Plenum Publishers., New York, NY.
Recommended references:
1- Food Analysis: Theory and Practice. Pomeranz and Meloan, 3rd.
ed., 1994.
2- Official methods of analysis- AOAC (15th ed)
Course content:
1234-
Introduction to food analysis and proximate analysis (1 lec.)
Food sampling (steps, size, type of samples, techniques..(2)
Moisture and total solid analysis (1 lec.)
Ash and minerals analysis (1 lec.)
5- Protein analysis (1 lec.)
6- Lipid analysis and characterization (1 lec.)
7- Carbohydrate analysis (1 lec.)
8- Crude fiber analysis (1 lec.)
9- Vitamin analysis (1 lec.)
10- Basic principles of Spectroscopy-UV-Visible, IR, Atomic
absorption, emission ( 3 lect)
11- Basic principles of chromatography (HPLC, GC, CC, TLC) (3 lec)
Practical Part
Topic
Week
1
2
3
4
5
6
7
8
9
10
11
12
13
14
Preparation of solutions with different expressions
(molarity, percentage, normality, ppm) , pH, Titrable acidity
Determination of moisture by oven drying and Total ash
Protein determination by Kjeldhal method
Determination of water-soluble sugars by Luff –Schoorl
method
Determination of 5-methylhydroxyfurfural in honey
Determination of crude fiber by Weendie method
Determination of fat in food by Soxhlet method, peroxide
value and free fatty acids content in fat
Determination of iodine and Saponification values of fat.
Mid-term exam
Determination of ascorbic acid and salt
Minerals determination by atomic absorption spectroscopy
Thin layer chromatography of food colors
Gas liquid chromatography (GLC) of fatty acid composition
of fat.
High performance liquid chromatography of carotenes
Students evaluation:
Theoretical part (50%) and practical part (50%)
Exam
%
Date
Midterm Exam (theortical) 30
Sun 15/Nov./2009
Presentations & quizzes
10
Reports & assignments
10
Final for each part
50
Midterm Exam (practical)
30
Sun 22/Nov./2009
Reports, quizzes and lab 20
activities