Kingdom of Saudi Arabia
The National Commission for Academic Accreditation &
Assessment
Course Specification
FOOD ANALYSIS
(CLN 313)
Course Specification
Institution:
King Abdulaziz University
College/Department:
Faculty of Applied Medical Sciences
Department of Clinical Nutrition
A. Course Identification and General Information:
1. Course title and code:
Food Analysis (CLN 313)
2. Credit hours:
3 hours
3. Program(s) in which the course is offered:
BSc in Clinical Nutrition
4. Name of faculty member responsible for the course:
Dr. Nahlaa Khalifa / Department of Clinical Nutrition
5. Level/year at which this course is offered:
5th Level / 3rd Year
6. Pre-requisites for this course:
successfully completion of all second year courses
7. Co-requisites for this course (if any):
None
8. Location if not on main campus:
Main Campus
B. Objectives:
1. Summary of the main learning outcomes for students enrolled in the course:
After attending this course, students should be able to:
 Provide an integrated picture of the field of food analysis with emphasis on its
importance in food industry, governmental agencies and universities.
 Provide students with an understanding of analytical methods used for measuring
the chemical composition of food and the principles behind analytical techniques
associated with food.
 Understand methods for the measurement of the physical properties of food as well
as the management systems used by the food industry to ensure consistently high
quality products.
 Describe the main groups of nutrient and non-nutrient chemicals in food
 Identify those aspects of food composition that are relevant to individuals with
special dietary needs
 Summarize the relevance of food composition to food labeling
 Lay out the basic principles of choosing the right method for analyzing food and
highlight the approaches laboratories have to take to ensure the reliability of their
results
 Summarize the main techniques available for chemical analysis
 Identify problems in food analysis where complications arise.
C. Course Description:
First: Lectures Topics Timetable
No. of
weeks
Contact
hours
L1. Introduction to food analysis
L2. Regulations and international standards related to food analysis
1
2
L3. Nutrition labelling & evaluation of analytical data
L4. Sampling & sample preparation
1
2
L5. Basic techniques (1): PH measurements, Dialysis, Lyphilization,
microfiltration, stirrer, Homogenization, etc
L6. Basic techniques (2)
1
2
L7. Methods & instrumentation
L8. Basic principles of spectroscopy : Visible and ultraviolet
spectroscopy
1
2
L9. Infrared and atomic absorption spectroscopy
L10. Principles of chromatography
1
2
L11. Portion chromatography: Paper chromatography, thin layer
chromatography
(TLC) and gas liquid chromatography (GC)
L12. Adsorption chromatography : Column chromatography
1
2
Lectures topics to be covered
L13. .Immunoassays
L14. ELISA
1
2
L15. Electrophoresis
L16. thermal analysis
1
2
1
2
1
2
L21. Lipid analysis (1)
L22. Lipid analysis (2)
1
2
L23. Protein analysis
L24. Protein separation & characterization
1
2
L25. Vitamins & Mineral analysis
L26. Pigments analysis
1
2
L27. Food additives , mycotoxin and drug analysis
L28. Sensory analysis
1
2
L17. Moisture and total solids analysis ash
L18. Ash analysis
L19. Carbohydrate analysis (1)
L20. Carbohydrate analysis (2)
Second: Practicals Topics Timetable
No. of
weeks
Contact
hours
Introduction and searching the literature
1
2
Practice on labeling & sampling
1
2
Basic techniques identification
1
2
Standard curve
1
2
Visit to hospital
1
2
Amino acid identification using thin layer chromatography (
TLC) and paper chromatography
1
2
ELISA
1
2
Thermal analysis
1
2
Moisture and total ash analysis
1
2
Carbohydrate analysis
1
2
Total lipid analysis
1
2
Protein analysis
1
2
Vitamin Determination &Mineral analysis
1
2
Pigments analysis & Sensory analysis
1
2
Practical sessions to be covered
2. Course components (total contact hours per semester):
Lecture:
Tutorial:
Practical/Fieldwork/Internship:
Other:
30 hours
15 hours
30 hours
None
a. Knowledge:
(i) Description of the knowledge to be acquired:

Knowledge and understanding of the range of techniques and experimental
procedures used for food analysis.
Knowledge and understanding of quantitative methods used to measure the gross
composition of foods.
Knowledge and understanding of the color chemistry and how to measure color.
Knowledge and understanding of the chemistry underlying the properties and
reactions of various food components
Knowledge and understanding of the food chemistry to control reactions in foods.
Knowledge and understanding of the major chemical reactions that limit shelf life of
foods
Knowledge and understanding of the principles behind analytical techniques
associated with food






5. Schedule of Assessment Tasks for Students During the Semester
Assessment
Assessment task (eg. essay, test, group project,
examination etc.)
Week due
Proportion of
Final Assessment
Continuous assessment during semester
(40%)
1
Quiz 1
8
12%
2
Quiz 2
13
12%
3
Homework assignments
6 & 12
4%
4
Practicals written reports
periodically
4%
5
Presentations
7
4%
6
Class discussions & participation
periodically
4%
Final Examination
(60%)
7
Final Practical Exam
15
20%
8
Final Written Exam
17
40%