Lecturer: Yu-Wei Chang (張祐維)
Email: bweichang@mail.ntou.edu.tw
Phone: (02)2462-2192#5152
Webpage: https://fs.ntou.edu.tw/p/412-1073-8749.php?Lang=zh-tw
Course ID: B32030GJ
Credits: 2
Objective:
This course is designed to make students comprehend the major and minor components from food matrix. The application of different analytical methods suitable for different types of foods are complied with AOAC methods. Through the accomplishment of the lectures and laboratory practices, the individuals will establish the concept of validation and follow the governmental and international standards.
Course Prerequisites: Chemistry、food chemistry (1)
Outline: Introduction on the aspects of food analysis that affects governments, schools and research institutions, explains the principles and applications of food component analysis, understands the chemical characteristics and physical properties of food, and selects applicable analytical methods and instruments.
Teaching Method: The course materials are combined with self-edited lecture notes and text books. Interactive teaching style and enlightenment with questions-based learning are implemented.
Reference: Food Analysis (fourth edition). Edited by S. Suzanne Nielsen (2010), ISBN 978-1-4419-1477-4, Springer New York Dordrecht Heidelberg London
Course Schedule (subject to change):
1. Introduction of food analysis and grouping for laboratories
2. Nutritional labelling and analysis of analytical data
3. Validation specifications, sampling and sample preparation of food chemical testing methods
4. Approximate analysis on food: moisture and total solid contents
5. Approximate analysis on food: crude ash determination
6. Approximate analysis on food: crude lipid determination
7. Approximate analysis on food: crude protein determination
8. Mid-term exam
9. Approximate analysis on food: carbohydrates determination
10. Approximate analysis on food: vitamins determination
11. Approximate analysis on food: mineral determination
12. Food chemical properties and characteristics: pH value and titratable acid
13. Food chemical properties and characteristics: properties of lipids
14. Food chemical properties and characteristics: procedures of protein separation and characterization
15. Analysis of food contaminants, residues and chemical composition
16. Final-term exam
Evaluation:
Mid-term exam 30%
Final-term exam 30%
Laboratory reports 30%
Learning and interactive performance, attendance 10%