CHE 506 Food Analysis COURSE PARTICULARS COURSE INSTRUCTORS

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1 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 Address: che506@gmail.com Course Webpage: 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: aaoshodi@futa.edu.ng Professor I.A.Amoo Room 2,Food Chemistry Research Laboratory Dept. of Chemistrys Federal University of Technology, Akure, Nigeria. Phone: iaamoo@futa.edu.ng Dr (Mrs) O.Aletor Obakekere Chemistryorganic Laboratory Dept of Chemistry Federal University of Technology,Akure,Nigeria Phone: oaletor@futa.edu.ng 1

2 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 (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

3 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 edition) Food and Nutrition Board, Recommended dietary Allowances Natl. Acad. Sci,---Natl. Research Council,Publication 302 (1985) Legend 1- Available in the University library. 2- Available as Personal collection. 3- Available in the bookshops 3

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5 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 2 & 3 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 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. 4 & 5 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. Practicals on determination of ether extracts will be carried out. 6 Determination of Fiber in samples. Determination of crude protein. Determination of inorganic residue. Determination of carbohydrate by difference 7 & 8 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 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. Students will be requested to practicalise how crude protein and fiber are determined in samples Students will be taught different ways of calculating sugars (concentrations) in foods 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 5

6 11 & 12 Flesh Foods: Samlping of meat and fish products for analysis Assesment of spoilage of flesh foods by chemical methods. Preparation of extracts for the determination of the spoilage mainly: Total volatile Nitrogen(TVN) and Trimethylamine (TMA) Students will be taught how to calculate the followings in milk:total solids,solidsnot fat,total acidity and the proportion of added water. 13 & 14 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 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. 15 REVISION This is the week preceeding the final examination.tutorial questions will be given to students to assess how the students understood the course 6