FST 300044 Experimental Food Studies V

FST 30041 Basic Food Chemistry

1. Safe habits in Food Chemistry Laboratory.

2. Food Chemistry Laboratory Safety Rules.

3. Food Chemistry Laboratory Glassware /Chemicals identification and use.

4. Distillation of Water.

5. Determination of pH.

6. Determination of TDS of Water.

7. Preparation of Buffer solution

8. Studies on Volumetric analysis procedures and principles.

9. Determination of calorific value of food using Bomb Calori-meter.

10. Determination of Strength of Sugar syrup/ Brine solution.

11. Studies on Enzymatic browning of Fruits & Vegetables and its Prevention.

FST 501 Basic Food Biochemistry

1. Determining Moisture Content of a Food Sample.

2. Determining Ash Content of a Food Sample.

3. Determining Crude Fat Content of a Food Sample.

4. Determining Crude Protein Content of a Food Sample.

5. Determining Crude Fibre Content of a Food Sample.

6. Determining Carbohydrate Content of a Food Sample.

FST 502 Basic Food Microbiology

1. Laboratory Check-in, safety, Equipment/Instrument/Apparatus identification and use.

2. Microscopic examination of food sample for presence and types of MO.

3. Determination of Number of MO present in food sample.

4. Isolation and enumeration of MOs.

5. Sterilization of Media, Glass-wares & Utensils.

6. Preparation of different culture media for microbial growth.

7. Identification and isolation of MOs.

8. Preparation of serial dilution.

9. Staining procedure for gram negative & gram positive bacteria.

FST 503 Basic Food Biotechnology