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Course Contents

The document outlines the course contents for HND-406/FST-510/FN-510, focusing on food analysis and sensory evaluation. It covers theoretical aspects such as food sampling techniques, physical and compositional analysis, and sensory evaluation methods, along with practical laboratory skills including safety, solution preparation, and various analytical techniques. Additionally, it includes the use of instruments like spectroscopy and chromatography for food analysis.

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Umar Draz Ahmed2
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20 views1 page

Course Contents

The document outlines the course contents for HND-406/FST-510/FN-510, focusing on food analysis and sensory evaluation. It covers theoretical aspects such as food sampling techniques, physical and compositional analysis, and sensory evaluation methods, along with practical laboratory skills including safety, solution preparation, and various analytical techniques. Additionally, it includes the use of instruments like spectroscopy and chromatography for food analysis.

Uploaded by

Umar Draz Ahmed2
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Course Contents

HND-406/FST-510/FN-510 (Food Analysis and Sensory Evaluation)


Theory
Food analysis: Significance; Sampling: Techniques, plans, preparation and preservation; Physical
properties and analysis of foods and food products: Appearance, texture, specific gravity, refractive
index, rheology; Compositional and nutritional analysis; Moisture, ash, proteins, lipids,
carbohydrates, fiber, nitrogen-free extract (NFE), acidity, pH, sugars, mineral elements, and vitamins;
Instruments used in food analysis; Spectroscopy; Chromatography: Introduction, principles, types and
applications; Sensory evaluation of foods: Attributes, difference and preference tests, consumer
acceptance; Overview of the commonly employed statistical methods.

Practical
Laboratory safety requirements; Preparation and standardization of laboratory solutions; Sampling;
Determination of specific gravity, refractive index, moisture, ash, crude protein, crude fat, crude fiber,
nitrogen-free extract (NFE), pH and acidity; Estimation of vitamin C; Determination of carbohydrates
in foods; Determination of mineral elements through flame photometer and atomic absorption
spectrophotometer; Determination of calorific value of foods by using bomb calorimeter; Paper and
thin layer chromatography (TLC); Identification of toxins by TLC; Sensory evaluation of foods;
Determination of phenolic compounds and their antioxidant activity in fruits and cereals.

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