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

Class Notes

Introductory Lectures

Introduction

Sampling

 

Component Analysis

Moisture

Ash and Minerals

Lipids

Proteins

Carbohydrates

 

Instrumental Techniques

Thermal Analysis

Spectroscopy

Rheology

  

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