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Guidelines_English_Final
تحميل الدليل التدريبي

أسئلة شائعة


 

 

 

FSN:502 Advance  Food Analysis and Laboratory

COURSE OUTLINEInstructor:  Professor Abdulrhman Salih Al-khalifa

 Food Science  

  Phone: 4674421, Fax: 4678394

  E-mail: akhalifa@ksu.edu.sa

Office hours: You may make an appointment or just drop in.

instrumentation, and laboratory techniques for measuring the chemical

composition of raw and value-added products. Lecture 1 hours, laboratory 4

 hours per week. Corequisite:  - Laboratory exercises

providing students with experience of analytical techniques and

instrumentation used in food analysis. Laboratory exercise in Food

Analysis. 

Textbook: Food analysis  (Arabic) Al-khalifa,A.s.

 Lab Manual  Laboratory:

 References: 1. Nielsen, S.S. (ed.) 2003. “Food Analysis” 3rd Ed. Kluwer Academic

Publishers. ISBN: 0306474956.

 . Official Methods of Analysis – AOAC.

Course Objectives: 1. To learn the basic principles of gravimetric, colorimetric, titrimetric,

chromatographic and spectrometric analyses as applied to foods

. To gain knowledge about food constituents and characteristics 2-

important in quality control and research laboratories

. To acquire laboratory skills required for performing a range of 3-

chemical analyses of food components

. To gain experience in searching the literature, evaluating data,4-

problem-solving and writing scientific reports as related to food

composition and analysis

Class Procedure: one 60-min lectures per week . One 4hour laboratory per week .

Assignments: Students will be assigned homework problems to reinforce discussions.

Students are encouraged to work by him self..

Evaluation Methods:All assignments, laboratory reports, and exams will be expected to be

professional quality. No late work will be accepted without prior approval

from the instructor. No make-up exams will be given unless if there is

advanced permission and justifiable reason for missing the exam. Make-up

exam will be comprehensive and taken during the final week. The grade

 Composite Score Grade for this course will be mainly determined as the follows. However,

-A changes may be made to accommodate additional assignments. Extra- A-credits may be ven to active class participation and perfect attendance.

 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

 

      Lecture

 1.    Introduction, Sampling, and Sampling Errors

 2.    Reliability of Analysis & Calculations

 -.   Spectrophotometry 

4-.   UV/Visible/Fluorescence Spectroscope

5-.   Atomic Absorption Spectroscope (AAS)

6-.   Infrared Spectroscope

 -.   Principle of Chromatography and TLC

8-.   HPLC-1: basic instrumentation

9.     HPLC-2: column, mobile phase     

0.   HPLC-3: sample, detector, analyses

11.   Gas Chromatography (GC)-1: basic

2.   GC-2: column, theory, detector

3.   GC-3: analysis

4.   Analytical laboratory techniques and methods 

 .    Lipid Analysis: chemistry, methods

6.    Lipid Analysis:fatty acid

7.    Protein Analysis: chemistry & principle

.     amino acid analysis

 .   Carbohydrate Analysis: chemistry

 Carbohydrate Analysis: methods

3.   water soluble vitamin analysis

4.  fat soluble Vitamin Analysis

5.   Review of General Food Analysis

 
 
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