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Course Venue:

Lecture Room FST A103

Food Science and Technology
FST A103
College of Agricultural and Environmental Sciences
Course Code: 
FST 3102
Course Credit Units: 
Semester 1
Year of Study: 
Year 3
Undergraduate or Graduate Level: 
Undergraduate Level
Course Discipline: 
Course Description & Objectives: 

Sampling and sample preparation.  Routine and reference methods for analysis of carbohydrates, fats, proteins, vitamins, minerals, acid and water content, water activity.  Application of instrumental analytical methods and procedures: spectroscopy, chromatography, electrophoresis and microscopy in food analysis.  Determination of physical properties of foods.  Rheological and viscosity measurements.  Detection of food adulteration and presence of toxic substances.

Learning Outcomes: 

At the end of the course, students should: 1. Be familiar with the current state of knowledge on food composition• Identify reasons for determining composition and characteristics of food• Be able to locate the available food composition databases• Appreciate the role of food analysis in food standards and regulations for the manufacture and sale of food products• Apply statistical principles to solve food problems (sampling and data evaluation) 2. Understand the principles behind analytical techniques associated with food• Identify the various principles used to determine moisture, carbohydrate, lipid, proteins, ash, mineral, and vitamin content of a food• Be able to describe the principles behind measurement of food acidity and food fibre 3. Know methods of selecting appropriate analytical techniques when presented with a practical problem• Identify factors to be considered when selecting a method of analysis• Be able to independently research scientific information• Be able to discuss the pros and cons of classical methods 4. Demonstrate practical proficiency and teamwork in a food analysis laboratory• Be able to acquire skills and abilities for conducting proximate analyses• Learn to work in groups e.g. cooperate with others in performing analytical tests.• Be able to write concise laboratory reports 5. Be able to use library resources pertaining to food analysis• Identify publications in which standard methods of food analyses are found• Familiarize with academic and professional journals in the field• Recognize principles used in current analytical investigations• Be able to acquire skills in correct referencing techniques• Critique new techniques in the literature

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