The University of Jordan
Faculty of Agriculture
Program:
Department of Nutrition and Food Technology
2013-2014/ First Semester
Course Name: Food Analysis (603323)
----------------------------------------------------------------------------------------------------------Credit hours
3
Level
Third year
Pre-requisite
Analytical
chemistry
303211
Coordinator/
Lecturer
Prof. Khalid AlIsmail
Course website
Office
number
E-mail
Office phone
Kh.ismail@ju.edu.jo
22422
Place
Office hours
Day/Time
Sunday
9-10
Monday
Tuesday
9-10
Wednesday
Thursday
9-10
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 Objectives
1- Be able to use the laboratory techniques common to basic and applied food chemistry
2- Understand the principles behind analytical techniques associated with food.
3To be familiar with the current state of knowledge of food
composition
Intended Learning Outcomes (ILOs):
Successful completion of the course should lead to the following outcomes:
A. Knowledge and Understanding: Student is expected to
A1- list the general principles in food analysis
A2- Understand the principles behinds the analytical techniques
A3- know the way of reporting results
B. Intellectual Analytical and Cognitive Skills: Student is expected to
B1- Apply statistical principles for data evaluation
B2- Identify the various principles used to determines food components such as moisture,
ash, protein..etc.
B3- Identify the reasons of food components analysis
C. Subject- Specific Skills: Students is expected to
C1- Be able to write concise laboratory report
C2- Be able to acquire skills and abilities to conduct proximate and some micronutrients analysis
C3-Know methods of selecting the appropriate analytical techniques for a specific food
component
D. Transferable Key Skills: Students is expected to
D1- work in group
D2- Be able to use library and internet pertaining to food analysis
ILOs: Learning and Evaluation Methods
ILO/s
Learning Methods
Evaluation Methods
Knowledge and
understanding
-Lectures and Discussions,
Homework
- laboratory work
-Lectures and Discussions,
Homework
- laboratory work
-Lectures and Discussions,
Homework
- laboratory work
-Lectures and Discussions,
Homework
- laboratory work
Exam, Quiz,
assignments, ..
Intellectual
Analytical and
Cognitive Skills
Subject- Specific
Skills
Transferable Key
Skills:
Exam, Quiz,
assignments, ..
Exam, Quiz,
assignments, ..
Exam, Quiz,
assignments
Course Contents
1- Theoretical Part
Content
Reference No of
ILO/s
lectures/week
Text book 1,
Food sampling (steps, size, type of Ch. 5,
samples, techniques
Moisture and total solid analysis
syrups,
2
(1nd, 2nd wk)
Text book 1,
Ch. 8,
1
(3rd wk)
Ash and minerals analysis
Text book 1,
Ch. 9,
1
(4th wk)
Protein analysis
Text book 1,
Ch. 15,
1
(5th wk)
Lipid analysis and characterization
Carbohydrate analysis
Text book 1,
Ch. 13, 14,
2
(6th & 7th wk)
A1, A3, B1,
C1, D1, D2
A1,
B2,
C1,
D2
A1,
B2,
C1,
D2
A1,
B2,
C1,
D2
A1,
B2,
C1,
D2
A2, A3,
B3, B4,
C2, D1,
A1,
B2,
C1,
D2
A1,
B2,
C1,
D2
A2, A3,
B3, B4,
C2, D1,
A2, A3,
B3, B4,
C2, D1,
A2, A3,
B3, B4,
C2, D1,
A2, A3,
B3, B4,
C2, D1,
Text book 1, 1
Ch. 11,
(8th & 9th wk)
Midterm Exam
Basic principles of Spectroscopy-U Text book 1, 3
V-Visible, IR, Atomic absorption, Ch. 15, 26, 27 (9th,10th, &11th
emission
wk)
Basic principles of chromatography Text book 1, 3
(HPLC, GC, CC, TLC
Ch. 31, 32, (12th,13th& 14th
33,
wk)
Practical Part
Week
1
Preparation of solutions with different expressions
(molarity, percentage, normality, ppm) , pH, Titrable acidity
2
Determination of moisture by oven drying and Total ash
A2, A3,
B3, B4,
C2, D1,
3
4
5
6
7
8
9
10
11
12
13
14
Protein determination by Kjeldhal method
Determination of water-soluble sugars by Luff —Schoorl method
Determination of 5-methyihydroxyfurfural 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 using flame photometer
Thin layer chromatography of food colors
Gas liquid chromatography (GLC) of ethanol in vinegar.
High performance liquid chromatography of sugars
Learning Methodology
Learning is based on lectures, discussions, assignments and laboratory work
Students evaluation:
Exam
Mid Exam
Quizzes
%
30
10
Assignments
Lab reports
Final
5
5
50
Date
6/12/2013
Learning Resources
Text book:
1- Nielsen, S. S (editor) 2003. Food Analysis, 31(1 edition, Kiuwer Academic/Plenum
Publishers., New York, NY.
2- Laboratory Manual, Khalid Al-Ismail
3- Recommended references:
1- Food Analysis: Theory and Practice. Pomeranz and Meloan, 3rd. ed., 1994.
2- Official methods of analysis- AOAC (15th ed)