Experimental Food Studies V

Course Objectives: 

1. 1. Analyze macronutrients and micronutrients, food additives, and chemical reactions in foods.

   2. Identify beneficial and harmful microbes, their effects on food spoilage, and their role in fermentation.

   3. Explore genetic modification, enzyme applications, and microbial fermentation in food production.

   4. Assess food texture, flavor, color, and overall acceptability using sensory and instrumental methods.

   5. Train in analytical techniques, microbial testing, biotechnological innovations, and sensory analysis.

Course Outcomes:

1. 1. Graduates will develop hands-on skills in chemical, microbial, and sensory analysis of foods.

   2. Students will identify key spoilage indicators, foodborne pathogens, and preservation techniques.

   3. Learners will explore enzyme technology, fermentation processes, and genetic modifications.

   4. Students will learn to assess food texture, color, and taste through instrumental and panel testing.

   5. Graduates will be prepared for careers in food safety, R&D, and food product innovation.
      
      

Experiments: 

1. Determination of Moisture Content in Foods
   
   

   • Use the oven-drying method to measure water content in different food samples.
     
     

2. Detection of Reducing Sugars Using Benedict’s Test
   
   

   • Identify glucose and fructose in fruits and processed foods.
     
     

3. Protein Estimation Using the Biuret Test
   
   

   • Compare protein levels in milk, eggs, and pulses.
     
     

4. Determination of pH in Different Beverages and Foods
   
   

   • Measure acidity/alkalinity of fruit juices, soft drinks, and dairy products.
     
     

5. Extraction of Fat from Food Using Soxhlet Method
   
   

   • Analyze fat content in nuts, chips, and processed foods.
     
     

6. Effect of Cooking on Vitamin C Content in Vegetables
   
   

   • Compare ascorbic acid levels in raw and cooked vegetables using titration.
     
     

7. Determination of Food Pigments (Chlorophyll, Carotenoids, Anthocyanins)
   
   

   • Extract and analyze pigments from leafy vegetables and fruits.
     
     

8. Testing the Emulsifying Properties of Different Oils
   
   

   • Compare the stability of emulsions in mayonnaise and salad dressings.
     
     

9. Study of Lipid Oxidation (Peroxide Value Test)
   
   

   • Determine the rancidity of stored oils and fried foods.
     
     

10. Effect of Different Cooking Methods on Starch Gelatinization
    
    

• Analyze the thickening properties of starch in boiling, baking, and frying.
  
  

11. Isolation and Identification of Bacteria from Food Samples
    
    

• Streak plate method to isolate microbes from milk, fruits, and vegetables.
  
  

12. Microbial Load Analysis in Fresh vs. Processed Foods
    
    

• Compare colony-forming units (CFU) in fresh and packaged foods.
  
  

13. Effect of Temperature on Bacterial Growth
    
    

• Incubate food samples at different temperatures and observe bacterial growth.
  
  

14. Enumeration of Yeast and Molds in Fermented Foods
    
    

• Identify fungi in yogurt, bread, and pickles using microscope slides.
  
  

15. Detection of Coliform Bacteria in Water and Dairy Products
    
    

• Perform a multiple-tube fermentation test to detect contamination.
  
  

16. Antimicrobial Activity of Natural Preservatives (Garlic, Honey, Vinegar)
    
    

• Test the inhibitory effect of natural antimicrobials on bacterial cultures.
  
  

17. Spoilage Detection in Meat and Seafood Using Microbial Testing
    
    

• Compare microbial growth in fresh vs. stored meat products.
  
  

18. Effect of pH on Microbial Growth in Foods
    
    

• Inoculate bacteria in different pH environments and monitor growth.
  
  

19. Study of Biofilm Formation in Food Processing Equipment
    
    

• Analyze bacterial adhesion on stainless steel and plastic surfaces.
  
  

20. Microbial Quality Assessment of Street Foods vs. Packaged Foods
    
    

• Compare bacterial counts in roadside snacks vs. commercial products.
  
  

21. Fermentation of Yogurt Using Probiotic Bacteria
    
    

• Compare bacterial activity in homemade vs. commercial yogurt.
  
  

22. Ethanol Production from Fruit Waste Using Yeast
    
    

• Ferment fruit peels and measure alcohol production.
  
  

23. Production of Bioactive Compounds from Lactic Acid Bacteria
    
    

• Isolate and test antimicrobial compounds from fermented dairy products.
  
  

24. Testing the Activity of Amylase Enzyme in Different Foods
    
    

• Compare starch breakdown in different food samples.
  
  

25. Enzyme Extraction and Activity of Bromelain from Pineapple
    
    

• Test protein hydrolysis using pineapple extract.
  
  

26. Effect of Genetic Modification on Food Quality (GM vs. Non-GM Crops)
    
    

• Compare physical and nutritional characteristics of genetically modified soybeans vs. non-GM soybeans.
  
  

27. Microbial Production of Citric Acid Using Aspergillus niger
    
    

• Ferment sugar solutions and analyze citric acid yield.
  
  

28. Effect of Probiotic Bacteria on Gut Health (In-vitro Simulation)
    
    

• Study bacterial survival in simulated gastric juice conditions.
  
  

29. Biodegradation of Food Packaging Using Microorganisms
    
    

• Compare degradation of bioplastics vs. synthetic plastics in microbial culture.
  
  

30. DNA Extraction from Plant-Based and Animal-Based Foods
    
    

• Extract and visualize DNA from fruits, vegetables, and meat samples.
  
  

31. Sensory Evaluation of Different Types of Chocolates
    
    

• Compare taste, texture, and color using a sensory panel.
  
  

32. Determination of Texture Profile of Baked Goods
    
    

• Use a texture analyzer to measure hardness and chewiness in bread and biscuits.
  
  

33. Comparative Analysis of Color in Different Fruit Juices
    
    

• Use a colorimeter to assess color stability over time.
  
  

34. Effect of Storage on Aroma and Flavor of Spices
    
    

• Evaluate the sensory characteristics of freshly ground vs. stored spices.
  
  

35. Comparative Study of Natural vs. Artificial Sweeteners in Beverages
    
    

• Conduct a blind taste test to assess sweetness intensity.
  
  

36. Rheological Properties of Different Sauces and Condiments
    
    

• Measure viscosity and flow behavior of ketchup, mayonnaise, and mustard.
  
  

37. Sensory Evaluation of Different Cooking Oils Used in Frying
    
    

• Compare taste, odor, and crispiness of fried foods with different oils.
  
  

38. Consumer Acceptance of Plant-Based Meat Alternatives
    
    

• Conduct a survey and taste test of plant-based vs. real meat.
  
  

39. Effect of Different Types of Packaging on Food Freshness Perception
    
    

• Compare sensory scores of food stored in plastic, glass, and biodegradable packaging.
  
  

40. Comparison of Fresh vs. Frozen Fruits and Vegetables Based on Sensory Characteristics
    
    

• Evaluate taste, texture, and color differences.