Presented by

INTRODUCTION
CHARLES TAN, RND
TO FOOD Faculty, Nutrition
ANALYSIS and Arts Dept.
CHIM-OLFU; ICT-UDM

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• Food analysis is a diverse and
interdisciplinary field of research that has a
significant health, societal and economic
impact.
• It aims to characterize food products in
terms of chemical composition, traceability,
safety, quality, sensory perception and
nutritional value. – sciencedirect.com

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 WHY ANALYZE FOOD?
• Government regulations require it for
certain products with standards of identity
(e.g.% fat and moisture in meat products).

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 WHY ANALYZE FOOD?
• Nutritional Labeling regulations
require it.

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 WHY ANALYZE FOOD?
• Quality Control-
monitor product
quality for
consistency.
• Research and
Development- for
the development of
new products and
improving existing
products. 7
What Properties
are Typically
Analyzed?
• Chemical
Composition
– water, fat,
carbohydrate,
protein etc

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 What Properties are Typically Analyzed?
• Physical Properties- Rheological or stability

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What Properties are Typically Analyzed?
• Sensory Properties- Flavor, mouth-
feel, color, texture etc.

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References on Analytical Techniques
• Official Methods; (USA)
- Association of the Official Analytical Chemists
(AOAC)
- American Oil Chemists Society (AOCS)
- American Association of Cereal Chemists (AACC)
(PHILIPPINES)
- Food and Nutrition Research Institute of the
Department of Science and Technology

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