| FOOD
4160 - Food
Analysis I
Credits:
(3-L:0-0)3
Prerequisite:
FOOD 2500
H.
Sapirstein
Room 264 Ellis Bldg.
474-6481
harry_sapirstein@umanitoba.ca
Office
Hours: Basically an open door policy, Monday-Friday.
Description:
The purpose of this first course is to expose students to
the principles, methods, and techniques of qualitative and
quantitative physical, chemical and biochemical analyses of
foods. Throughout the course, major emphasis will be placed
on understanding the basic principles of classical and instrumental
methods of analysis, lesser emphasis on details of specific
methods. Criteria for the choice of various analytical methods
will be presented. Methods of treating data and sampling techniques
will be studied. Lecture topics will focus on common methods
of proximate analysis and related techniques used in analysis
of food and food ingredients.
Textbook:
Food Analysis, 3rd edition by S. Suzanne Nielsen
Classes:
Lectures – Slot 04 (344 Ellis Building). Tue., Thurs.,
8:30-10:50 AM
Laboratories – Slot 25 (249 Ellis Building), Wed. 2:30-5:30
PM
Texts/References:
Required:
Food Analysis,
Third Edition. S. Suzanne Nielsen (ed.) 2003. Aspen Publishers,
Gaithersburg, MD. (Available at the University of Manitoba
Bookstore)
References
on Reserve:
Food Analysis,
Third Edition. S. Suzanne Nielsen (ed.) 1998. Aspen Publishers,
Gaithersburg, MD. TX 545 F54 2003 (Agriculture Library –
loan period, 2 hr)
Food Analysis, Second Edition. S. Suzanne Nielsen (ed.) 1998.
Aspen Publishers, Gaithersburg, MD. TX 545 I58 1998 (Agriculture
Library – loan period, 1 day)
Other
Recommended or Useful Texts:
Official Methods
of Analysis, 17th edn. A.O.A.C. Association of Official Analytical
Chemists, Arlington, VA. S 587 A73 2002, 2 volumes. (Agriculture
Library)
Pearson’s Composition and Analysis of Foods. 9th edn.
R.S. Kirk and R. Sawyer (eds.). Longman Group UK Ltd. 1991.
Food Analysis Laboratory Experiments. C.E. Meloan and Y. Pomeranz.
AVI Publishing Company, Westport, CT. 1973.
Methods in food analysis: physical, chemical and instrumental
methods of analysis. M.A. Joslyn. Academic Press, New York,
San Francisco, London. TX541J6 1970
Modern Methods of Food Analysis. K.K. Stewart and J.R. Whitaker
(eds.). AVI Publishing Company, Westport, CT. TX 541 M56 1984
Food Quality Assurance. W.A. Gould. AVI Publishing Company,
Westport, CT. 1977.
Food analysis: theory and practice, Third Edition. Y. Pomeranz
and C.E. Meloan. Chapman and Hall, New York, NY. TX541.P64
1994.
Overall
learning objectives: 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
• 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
Lecture Outline:
1.
Introduction
1.1 Rationale for food composition knowledge and food analysis
1.2 Food standards and food regulations
1.3 Sampling and sample preparation
1.4 Statistical evaluation of analytical data
2. Moisture determination
2.1 Factors to be considered when selecting a method for moisture
analysis
2.2 Over- or under-estimation of the moisture content of a
food being tested
2.3 Moisture determination by loss on drying, distillation,
and chemical reaction
2.4 Direct and indirect moisture methods
3. Ash and mineral analysis
3.1 Ash determination by wet digestion and dry ashing
3.2 Ash soluble or insoluble in acid or water and alkalinity
of ash
3.3 Mineral determination
4. Lipid analysis
4.1 Factors to be considered when selecting a method for lipid
analysis
4.2 Lipid determination using Soxhlet, Goldfish, and other
methods
4.3 Supercritical fluid extraction and accelerated solvent
extraction techniques
5. Protein analysis
5.1 Factors to be considered when selecting a method for protein
analysis
5.2 Protein content from nitrogen content and conversion factors
5.3 Protein determination by Kjedahl, combustion, and other
methods
6. Carbohydrate analysis
6.1 Determination of reducing sugars
6.2 Physical and enzymatic methods used to measure sucrose
in food products
6.3 Enzymatic determination of starch
6.4 Crude fibre, acid detergent fibre and neutral detergent
fibre determinations
6.5 AOAC and Englyst-Cummings methods for determination of
dietary fibre
7. Acidimetry
7.1 pH and titratable acidity
7.2 Methods of measuring titratable acidity and pH
7.3
Preparation of standard acids and bases
Food Analysis I, 344 Ellis Building 8:30 - 10:00 a.m.
Lecture
Topics
Nielsen
Chapter 3rd (2nd) edn
Defining analytical chemistry for food scientists 1 (1)
Background and information sources 1 (1)
Food laws 2,3 (2,3)
Statistical evaluation of analytical data 4 (4)
Sampling 5 (4)
Determination of
moisture 6 (8)
Lipid analysis
8, 14 (13,14)
Protein analysis
9 (15)
Carbohydrate analysis
10 (11)
Ash analysis 7,
12, 25 (9,10,28)
Analysis of vitamins
11 (18)
pH and titratable
acidity 13 (7)
Preparation of standard solutions
Nielsen reference
Food Analysis, 3rd (or 2nd) Edition. S. Suzanne Nielsen (ed.).
2003 (or 1998). Aspen Publishers, Gaithersburg, MD.
Laboratory schedule, 249 Ellis Building
Introduction Sept
20
Safety review, chemistry essentials, lab reporting
Lab introduction – accuracy and precision
Proximate analysis: moisture Sept 27
Proximate analysis:
crude fat Oct 4
Proximate
analysis: protein Oct 11
Titratable
acidity (TA) Oct 18
Proximate analysis:
total carbohydrates Nov. 1
Enzyme analysis
(EA): glucose content Nov 8
Nutrition labeling (NL): Genesis R & D software Nov 15
Oral Presentations
on Library Assignment Nov 22, 29
For labs, students will work in groups of two but each student
will submit his or her own report. NB. Attendance is mandatory.
50% of mark allocated to a lab will be deducted if
absent.
Food Analysis I – Library Assignment
• Value: 7% of final grade; late penalty: 1 mark out
of 7 marks per day
• Due date:Written portion in class, November 21, 2006;
oral presentation on November 22 or 28; all students must
be prepared to present on November 22.
A.
Objectives of the assignment
1. To develop academic library skills pertinent to food analysis
1.1. Search for topic headings
1.2. Locate peer-reviewed articles and books
2. To familiarize with academic and professional journals
in food analysis
2.1. Search for antioxidant assays
2.2. Locate two journal articles and one book on the topic
3. To identify principles used in current analytical assays
3.1. Identify principles
3.2. Summarize procedure
4. To develop skills in correct referencing techniques
4.1. Cite articles using Journal of Food Science style
B. Process
1. Search for journal articles on “antioxidant analysis”
and the food or beverage of your choice using a computer search,
e.g. using the UofM’s Electronic Library resources.
Use Food Science and Technology Abstracts and/or Web of Science.
Enter search topic. Limit Search to year 2000 and later. Record
number of records found. Print 5 records including abstracts.
If abstract is not available, do not use that record.
2. Locate two journal articles from the 5 records in your
search that appeal to you. Obtain PDF copies of those articles.
3. Search for books on methods of antioxidant analysis in
the food or beverage and record the two titles and all pertinent
information of the source (e.g. Author, editor, publisher,
publication date, ISBN, etc.)
4. Use Journal of Food Science style for referencing and bibliography
5. For the oral presentation (using Powerpoint slides); select
one of the two articles (in step 2), paraphrase the objective
of the study, identify principles of the antioxidant assay
used, give a summary of the procedure, briefly state the main
conclusion. Prepare a maximum of one page summary of the above
(double spaced) as part of a handout of your presentation
to the class. A maximum of 10 minutes (including questions)
is allocated for the oral presentation.
C. Materials to be handed in on November 21 (marks shown
in brackets)
1. Title page with your name and search keywords; number of
records found and computer printout of 5 selected records
including abstracts (0.5)
2. Photocopies of the first page of the two journal articles
(0.5)
3. For the selected article: brief introduction, summary of
the principles of the assay, brief description of procedure;
no more than 2 pages double-spaced. (3)
4. On the final page; list of references of the 5 selected
records using Journal of Food Science style (1)
5. Your oral presentation will make up the remainder of the
marks; marking based on organization and quality of handout
(2)
Marking
Mid-term
tests* (each 50 min; 2@15%) 30%
10 min quizzes, 3@ 3% 9%
Lab Reports** (8@ 3%) 24%
Library Assignment*** 7%
Final Examination (all lecture sections, 2 hr) 30%
Total 100%
*Term tests are tentatively scheduled on Thurs., Oct. 5 and
Nov. 2.
** Lab reports are due 2 weeks after lab
***Due in class, November 21; presentations: Nov. 22 and 29
Grades: A+ 90-100 C+ 61-66.9
A 80-89.9 C 56-60.9
B+ 75-79.9 D 50-55.9
B 67-74.9 F Under 50
Policy on Plagiarism
and Cheating (quote from university calendar):
“To plagiarize
is to take ideas or words of another person and pass them
off as one’s own. Obviously, it is not necessary to
state the source of well know or easily verifiable facts,
but students are expected to acknowledge the source of ideas
and expressions they use in their written work, whether quoted
directly or paraphrased. This applies to diagrams, statistical
tables and the like, as well as written material.
It will
also be considered plagiarism and/or cheating if a student
submits a term paper written in whole or in part by someone
other than himself or herself, or copies the answer or answers
of a fellow student in any test, examinations or take-home
assignments. Plagiarism or any other form of cheating in examinations
or term tests is subject to serious academic penalty.”
11/06
Policy
on Plagiarism and Cheating (University
Calendar)
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