NAME OF COURSE/MODULE: FOOD ANALYSIS
COURSE CODE: SBP3103
NAME(S) OF ACADEMIC STAFF: DR NORLELAWATI ARIFIN
RATIONALE FOR THE INCLUSION OF THE COURSE/MODULE IN THE PROGRAMME: Food products are analyzed for a variety of reasons, e.g., compliance with legal and labelling requirements, assessment of product quality, determination of nutritive value, detection of adulteration, research and development. The course 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.
SEMESTER AND YEAR OFFERED: SEM 2 / YEAR 3
TOTAL STUDENT LEARNING TIME (SLT) FACE TO FACE TOTAL GUIDED AND INDEPENDENT LEARNING
L = Lecture

T = Tutorial

P = Practical

O= Others

L

22

T

 

0

P

 

0

O

 

97

L + T + P + O = 119 HOURS

CREDIT VALUE: 3
PREREQUISITE (IF ANY): NONE
OBJECTIVES: 1.     To introduce the application of various equipments /instruments used in food analysis.

2.     To understand the basic principles of methods use in food analysis such as approximate analysis, spectroscopy and chromatography.

LEARNING OUTCOMES:

 

Upon successful completion of this course students should have the ability to:

  1. Apply knowledge gained from this course to independently search out and evaluate other methods in food analysis (C3 – LO1).
  2. Choose the equipment/instrument suitable for the particular food analysis (C3 – LO3).
  3. Explain the basic principles of approximate analysis methods, UV-Vis, IR, GC, fluorescence, AAS, HPLC and DSC in food analysis (A3 – LO1).
  4. Construct and develop analytical procedures for determination of common food components and ingredients (P4 – LO2).
  5. Analyze and interpret the data generated by the instruments (C4 – LO2).
TRANSFERABLE SKILLS: Students should be able to develop problem solving skills through a process of lectures and tutorials.
TEACHING-LEARNING AND ASSESSMENT STRATEGY: Teaching-learning strategy:

The course will be taught through a combination of formal lectures, assignments, group work, informal activities and various textbooks.

Assessment strategy:

  1. Formative
  2. Summative
SYNOPSIS:

 

This course will deal with chemical, physical and instrumental analyses of food to assure product specifications and quality standard are met. The analytical methods will be introduced according to the various categories of food industries. The course introduces the application of spectrophotometer (ultraviolet, infrared, fluorescence, absorption and atomic emission), physical analysis (DSC, FTIR, color and texture), electrophoresis, kinetic enzymes and immunoassay.
MODE OF DELIVERY: Lecture, tutorial and group work.
ASSESSMENT METHODS AND TYPES:
A. Continuous Assessment (60%)
Category Percentage Assessment Method
Cognitive

Communication Skills

30%

30%

Five Quizzes

Mid Term Exam

Written assignment

Oral Presentation

B. Final Examination (40%)
Examination    40% ·         Structure type questions
MAIN REFERENCES SUPPORTING THE COURSE
  1. Nielsen, S.S. 2003. Introduction to the analysis of food. Jones & Bartlett Publ. Inc., London.
ADDITIONAL REFERENCES SUPPORTING THE COURSE
  1. Nollet, L.M. 1992. Food Analysis by HPLC. Marcel-Dekker Inc.
  2. Skoog, D.A. & Leary, J.J. 1992. Principles of Instrumental Analysis. 4th ed. Sanders College Publ., Orlando, Florida.
  3. Rittenburg, J.H. 1990. Development and Application of immunoassay for Food Analysis. Elsevier Applied Sc. Publ., N.Y.
  4. Pomeranz, Y. & Meloan, C.E. 1987. Food Analysis: Theory and Practice. 2nd Ed. AVI Publ., N.Y.