(Biochemical Analysis of Food)
Section # : 634
Credit Hours : 2 Credit hours
Time : 08:00 – 08:50am
Days : Wednesday
Class Room : 2B 2 Bldg #5
Prerequisites : BCH 211
Preparation of food samples for analysis. Carbohydrate contents of food and their determinations by chemical, volumetric, and gravimetric methods and also optical methods. Color of food with reference to natural and artificial colors added to foods. Pectin and pectic substances in fruits. Lipids and their determination in foods. Nitrogenous compounds in food. Determination of proteins and their amino acid contents. Preservatives added to foods and their identification and chemical determinations.
Lectures of the course are thought using Power Point slides. Slides of the lectures are available in my website. Therefore, every student must have the slides of the subject with him during the lecture. Also, the subjects are presented in an interactive way so every student is required to participate during the lecture.
All students must attend the lectures. Attendance will be taken at the beginning of each lecture. Any student fail to attend 25% of the course will not be allowed to take the final exam according to the university policy.
The final grade in the course is calculated according to the following distribution:
- Midterm-I 20%
- Midterm-II 20%
- Final Exam 60%
Attendance, participation and quizzes are also counted toward the final grading as a bonus in the course. Each takes about 10 minutes. The quizzes dates will not be announced. Normally, a quiz covers the materials presented in the same day of the quiz.