FSN:502 Advance Food Analysis and Laboratory
COURSE OUTLINEInstructor: Professor Abdulrhman Salih Al-khalifa
Phone: 4674421, Fax: 4678394
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
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.
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
2. Reliability of Analysis & Calculations
4-. UV/Visible/Fluorescence Spectroscope
5-. Atomic Absorption Spectroscope (AAS)
6-. Infrared Spectroscope
-. Principle of Chromatography and TLC
8-. HPLC-1: basic instrumentation
0. HPLC-3: sample, detector, analyses
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
2 Carbohydrate Analysis: methods
3. water soluble vitamin analysis
4. fat soluble Vitamin Analysis
5. Review of General Food Analysis