Topic outline

  • 1. Introduction to food analysis

    1.1 General knowledge on food composition and food analysis

    1.2 Food standards, food regulations and Codex Alimentarius (FAO-WHO)

    1.3 Food sampling and sample preparation

    1.4 Selection of physical and chemical techniques

    1.5 Statistical evaluation and reporting of analytical data


    • 2. Water (moisture)

      2.1 Effect on Storage Life.

      2.2 Water Activity as an Indicator

      2.3 Factors to be considered when selecting a method for moisture analysis

      2.4 Moisture determination by direct and indirect methods (evaporative, distillation, and chemical reaction)

      2.5 Ash determination


      • This topic

        3. Drinking Water

        Modernized by Netchem project


        3.1 Sources of drinking water 

        3.2 Water treatment (well water)

        3.3 Drinking water regulations and standards (International and National)

        3.4 Water quality parameter

        3.4 Physico-chemical analysis of water (Chlorine residues, Color, Taste and Odor,  Hardness, Alkalinity, Bicarbonate, Turbidity, TSS, TDS, COD, BOD, OD, pH, EC, Nitrite, Nitrate, Ammonium, Phosphate, Sulfate, Ca, Mg, Na, determination of heavy metals, etc)


      • 4. Milk and Dairy Products

        4.1 Physical and Chemical composition of milk

        4.2 Reactions during Heating

        4.3 Types of milk and dairy products.

        4.4 Cheese, butter and whey products

        4.4 Physico –chemical analysis of milk

        4.4.1 Detection of Adulterants, Added Urea, Ammonium Compounds, Presence of Sulphates, Sodium Chloride, Nitrates, Neutralizers in milk

        4.4.2 Determination of Total Solids, of Fat (different methods), of protein (Kjeldahl method), of Titratable Acidity, of yogurt viscosity,  of Total Ash in milk and dairy products.

        4.4.3 Test for Presence of Anionic Detergent, Formalin, Hydrogen Peroxide, Boric acid ect in milk

        • 5. Cereals and Cereal Products.

          5.1 Chemical composition of cereals and wheat

          5.2 Protein Components of Wheat Gluten

          5.3 Baked Products (Wheat Flour, Chemical and physic assay, baking test)

          5.4 Influence of Additives and Ingredients on Baking Properties of Wheat Flour (Ascorbic Acid, Bromate, Lipoxygenase, Salt, Emulsifier, ect.)

          5.5 Physical and Chemical Analysis of cereals, wheat flour and baking products (falling number, gluten, determination of flour quality by Farinograph, Extenograph and Amilo- graph).

          • 6. Meat and processed meats

            6.1 Meet quality indicators

            6.2 Post Mortem Changes in Muscle, Rigor Mortis and Aging of Meat

            6.3 Water Holding Capacity of Meat

            6.4 Kinds of Meat, Storage, Processing (Sausages etc)

            6.5 Meat and byproducts analysis (determination of moisture, ammonium, total protein content, fat content,  nitrite, nitrate, presence of boric acid and benzoic acid).

            • 7. Edible Fats and Oils

              7.1 Origin of Individual Fats and Oils (animal and fruit oil)

              7.2 Olive oil production and composition

              7.3 Olive oil quality control through chemical analysis

              7.4 Margarine –Manufacturing, Properties and composition, Determination of melting point.

              7.5 Determination of Fat in Food by Soxhlet

              • 8. Vegetables and Vegetable Products

                8.1 Chemical composition of vegetables

                8.2 Vegetable products (dehydrated, canned and frozen vegetable)

                8.3 Vegetable juice

                8.4 Physical and chemical analysis carried to evaluate quality of vegetables and their products.

                • 9. Fruits and Fruit Products

                  9.1 Chemical composition of fruits

                  9.2 Chemical Changes during Ripening of Fruit

                  9.3 Ripening as Influenced by Chemical Agents

                  9.4 Fruit Products (dried fruits, canned fruits, fruits pulp, marmalade, jams, etc.)

                  9.5 Chemical Analysis of fruits and fruit products (total acidity, volatile acidity, reduced and non reduced sugars, vitamin C)

                  • 10. Fruit Juices and non alcoholic beverages

                    10.1 Juice extraction, treatment and preservation.

                    10.2 Additives and preservatives used in fruit juices production  

                    10.3 Evaluation of fruit juices and fruit nectars quality by physico-chemical analysis (brix, acidity, vitamin C content, presence of additives and preservatives, sugars, etc.)

                    10.4 Chemical analysis of coffee beverages, ice tea, coca –cola.

                    • 11. Alcoholic Beverages

                      11.1 Classification of different alcoholic beverages

                      11.2 Wine production (chemical reaction during production process)

                      11.3 Chemical composition of wine

                      11.4 Analytical methods used to characterize Wine

                      11.5 Wine analysis (Total acidity, volatile acidity, alcohol content, SO2 (free and total), phenolic content, anthocyanin in red wine)

                      11.6 The Authentication of Wine Using Analytical Chemistry

                      • 12. Beer

                        12.1 Row materials and chemical analysis

                        12.2 General knowledge on processes of beer production

                        12.3 Chemical reaction during wort production

                        12.4 Chemical reaction on beer fermentation and maturation

                        12.5 Physico –chemical analysis of beer in all production stages and on final product (determination of O2, CO2, alcohol content, gravity of wort, bitterness, color, diacetil content, total polyphenols,  etc. )

                        • 13. Egg and egg products; Fish and fish products, sugars and honey

                          13.1 Chemical composition

                          13.2 Quality Evaluation of those products through physico- chemical analysis