FOOD ANALYSIS FST 5610

Instructor: Luis Rodriguez-Saona

Office: Parker Rm 325
e-mail: rodriguez-saona.1@osu.edu
Meeting Times and credits: WF 10:20 – 11:15 am, 3 credits
Laboratory times: M: 1:00 pm – 4:00 pm ; Tu: 9:00 am – 12:00 pm; Th: 9:00 am – 12:00
pm (Rm 124)

Description:

This course covers the basic analytical tools for determination of moisture, proteins,
carbohydrates, lipids, minerals and vitamins in food systems. We will cover principles
and applications of instrumental methods for qualitative and quantitative analysis used in
the physical, chemical and instrumental examination of food products. Students will
perform experiments to determine major food components using chemical and
instrumental methods with a special emphasis placed on the evaluation of methods and
interpretation of results.

Objectives:

1. To identify the principles, purposes, and applications of techniques to the

chemical and instrumental analysis of foods
2. To identify appropriate methods for proximate analysis of food products. C
3. To provide chemical and instrumental laboratory experience

Grading:

Midterms (2) 40%

Final 20%
Lab reports 40%

A >93% C+ > 77% <80%

A- >90% <93% C >73% <77%
B+ >87% <90% C- >70% <73%
B >83% <87% D+ > 67% <70%
B- > 80% <83% D > 63% <67%
E Below 63%

REFERENCES
1. Food Analysis: Third Edition, S. Suzanne Nielsen. (2003).
2. Official Methods of Analysis. Association of Official Analytical Chemists, 15th
ed. (1990).
3. Food Analysis: Theory and Practice. Pomeranz and Meloan, 3rd. ed., (1994).
4. Fennema's Food Chemistry, Fourth Edition; Srinivasan Damodaran, Kirk L.
Parkin and Owen R. Fennema (Editors). (2007).
Disabilities:
Please contact me as early as possible in the quarter to discuss accommodations I can
make to enhance your learning.

Academic Misconduct:
Academic misconduct rules of the university will be enforced.

LECTURE TOPICS

Lecture
1. Introduction
2. Modern Food Analysis
3. Sampling and Data Analysis
4. Buffers and Titratable Acidity
5. Principles of Ultraviolet and Visible Spectroscopy
6. Proximal Analysis
 Moisture Analysis
 Carbohydrates Analysis
o Simple Sugars
o Starch
o Fiber
 Protein Analysis
 Lipid Analysis
7. Enzymes in Food Analysis
8. Chromatography
 Thin Layer
 GC
 LC
 Application in Foods
9. NIR spectroscopy
10. Atomic Absorption spectroscopy - Minerals

Important Dates
Jan – 9: First session of classes
Exam 1 after finishing Carbohydrates lectures
Mar – 11-15: Spring Break
Exam 2 after finishing Enzyme analysis lectures
Apr – 24-30: Final examinations