Food Anlaysis

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Submitted By knightz
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ANALYSIS OF FOOD PRODUCTS
FOOD SCIENCE 581
Instructor
Prof. D. Julian McClements
Room 238, Chenoweth Lab
Tel: 545 1019
Email: mcclements@foodsci.umass.edu
Course Description
Food products are analyzed for a variety of reasons, e.g., compliance with legal and labeling requirements, assessment of product quality, determination of nutritive value, detection of adulteration, research and development. The lectures will cover the basic principles of analytical procedures and techniques commonly used to provide information about the chemical composition, structure and physical properties of food materials. The aim of the laboratory classes is to give students experience in performing food analysis experiments, analyzing data and reporting their findings. In addition, students are expected to work in teams on a special project where they will identify and critically assess the most appropriate analytical methods for analyzing the properties of a particular food product. [4 Credits].
Textbooks
* Introduction to Food Analysis. S.S. Nielsen, 1998. Aspen Publishers - The best general overview of food analysis techniques currently available. (Required). * Food Analysis: Theory and Practice. Y. Pomeranz and C.E. Meloan, Chapman and Hall - General overview of food analysis techniques (Useful) * Food Analysis: Principles and Techniques. D.W. Gruenwedel and J.R. Whitaker, Marcel Dekker - General overview of food analysis techniques (Useful) * Analytical Chemistry of Foods. C.S. James, Blackie Academic and Professional - General overview of food analysis techniques (Useful) * Official Methods Of Analysis, Association of Official Analytical Chemists - Officially recognized methods of analysis for many food components (Very Useful - Available in my office).
Class Notes
Introductory Lectures
Introduction
Sampling Component Analysis
Moisture
Ash and…...

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