الفصل الأول: مقدمة إلى تحليل الغذاء من صفحة 1
Chapter 1: Introduction to Food Analysis
Objectives
• After reading this chapter, you should be able to:
- Explain the safety precautions in food analysis laboratories.
- Define steps of food analysis.
What is Food analysis laboratory?
General Laboratory Safety Rules
Why food analysis is important?
Steps of Food Analysis
Course Description
The course aims to provide theoretical information and practical applications on food analysis to determine the composition and quality of food products. Students will learn about use food analysis in monitoring performance characteristics of food processing steps. They also will be able to calibrate analytical instruments and interpret the results obtained. This course covers different types of modern analytical instruments such as HPLC, GC, Spectrophotometer, Coupling HPLC to a mass spectrometer, Ultra-High Performance Liquid Chromatography (UHPLC) as well as methods of titration. The course also includes instruments for estimating the physical properties of foods such as viscosity and textures.
Core Knowledge
By the end of this course, students should be able to:
• Recognize the principles of a variety of analytical and instrumental techniques and methods used for measuring the chemical and physical properties of food.
• Identify Instruments adjustments, accuracy & precision assessments.
• Identify principles of analytical methods of food analysis.
• Recognizes principles of moisture, protein, fat, carbohydrate and minerals analysis of foods using instruments.
• Identify of protein fractions of foods using Electrophoresis.
• Recognize spectroscopy instruments and applications in the food industry.
• Recognize theoretical determination of vitamins in foods using HPLC.
• Identify the physical properties, including rheological (viscometer) and mechanical properties (texture analyzer) of food.
• Identify laboratory safety measurers during experimental procedures. Core Skills
By the end of this course, students should be able to:
• Design experimental food analysis for compositional and nutritional quality evaluation.
• Integrate sampling and treatment of food samples for proximate analysis.
• Identify proper selection and application of appropriate methods of analysis.
• Demonstrate competency in the use of standard techniques of food analysis and the treatment of experimental data.
• Identify the statistical analysis of result reports of food samples.
Course Overview
Introduction to Food Analysis
Assessment of Analytical Methods and Data
Sampling and Sample Preparation
Physicochemical Properties of Foods
Compositional Analysis of Foods
Gel Electrophoresis in Food Analysis
Spectroscopy Instruments and Applications in Food Analysis
Chromatography Principles and Applications in Food Analysis
مقرر أجهزة تحليل الغذاء
شعبة التغذية العلاجية الفرقة الثانية الترم الثاني
المعاهد الفنية الصحية