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تحميل الدليل التدريبي

أسئلة شائعة


FSN 317  Food Analysis

 Lecture       :  S, 12-1

Laboratory:    sa;12-4;;su;8-12

Lecturers     :   Dr. A.S.Al-khalifa

                      Tel. 467-4421


TA’s            :  a.dafalla


Textbook     Food Analysis by A.S.Alkhalifa and A.dafalla

Course Description:

Introduces basic analytical techniques for food analysis and other biological analysis.  Gravimetric, volumetric, and spectrophotometric methods, gas chromatography (GC), high performance liquid chromatography (HPLC), infrared spectra (IR), and atomic absorption spectrometry are emphasized.

Lectures are presented every  Sunday by prof.a.s.alkhalifa.  You are required to attend a four-hour lab section each week.  A make-up lab will be arranged for illness absences.  Lab reports due 1 week after work is completed.  Class participation is also a part of this course and is strongly encouraged.   There are many ways to do this, including raising questions in class, joining in class discussions, responding to questions raised during class, and being a part of classroom demonstrations.  (Please be sure and check with the professor or staff to make sure you get credit for these.)  Attendance is crucial for this class, and we will try our best to make lectures an enriching experience.

 ExamsPrelim:  saterday,  DEC 17,  1 pm – 2 pm
                     Final:    During Finals week

 Makeup Exams:

A makeup exam will be offered after the scheduled prelim and final.  If you have three exams in 24 hours or a direct conflict, you may sign up for the makeup.  The deadline for signing up for the makeup is one week in advance.   After that time, you need to see Prof. khalifa, and only unforeseen extenuating circumstances will be considered. 
Grades  Prelim - 100 point test                                      (25%)
                        Lab Report - 100 points for 15 reports                (35%)
                        Participation - 25 points                                    (5%)
                        Final - 100 point test                                        (35%)

 Course Syllabus  


 1.    Introduction, Sampling, and Sampling Errors
        Reliability of Analysis & Calculations
        Total Solids and Moisture
        Ash and Mineral Analysis
       Lipid Analysis: chemistry, methods
       Lipid Analysis: methods
       Protein Analysis: chemistry & principle
       Protein Analysis: methods & application
       UV/Visible/Fluorescence Spectroscope
       Carbohydrate Analysis: chemistry
       Carbohydrate Analysis: methods
        Fiber Analysis
        Vitamin Analysis
        Review of General Food Analysis

       Atomic Absorption Spectroscope (AAS)
       Infrared Spectroscope
       Principle of Chromatography and TLC
       HPLC-1: basic instrumentation
       HPLC-2: column, mobile phase
HPLC-3: sample, detector, analyses
       Gas Chromatography (GC)-1: basic
       GC-2: column, theory, detector
       GC-3: analysis
       Analytical laboratory techniques and methods
Food Analysis: how can it serv Halal needs




1.     Safety, Glassware, Balance, Pipeting and Weighing  (Expt.1)
        Acid/Base Titration, and pH (Expt.2)
        Preparation of Food Samples, NaCl Solutions and Analysis (Expt.3)
        Moisture, Total Solids (Expt.4) and Ash Content (Expt.5)
        Crude Fat (Soxhlet); Mojonnier Ether Extraction; Demo: Babcock (Expt.6)
        Protein (Kjeldahl-Digestion) (Expt.7); Spec Standardization (Expt.8)
        Protein (Kjeldahl-Distillation); Enzyme Assay: Phosphatase in Milk (Expt.9)
        Carbohydrate Analysis: Standard Curve; Beer & Food Sample (Expt.10)
        Crude Fiber Digestion: Food Samples (Expt.11)
        Minerals by AA (Fe in Baby Formula & Food Sample) (Expt.13)
        Nitrite in foods by Colorimetric Analysis: Sausage  (Expt.14)
        HPLC for Caffeine in Beverages (Expt.15)
        Report on Nutrition Label
        Lab Clean-up

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