NT20703

FOOD ANALYSIS AND INSTRUMENTATION

COURSE OVERVIEW
Synopsis
Objectives
References
Assessment
Lectures Topics
Attendance 100%
NT20703
FOOD ANALYSIS &
INSTRUMENTATION
LECTURE 1
INTRODUCTION TO
FOOD ANALYSIS
oIntroduction
oTrends and Demands
oTypes of Samples Analyzed
oSteps in Analysis
oChoice and Validity of Method
oOfficial Methods
oInternational Standards related to Food Analysis
 INTRODUCTION CONT‘D

Who require the food analysis?

Why do food analysis?

What is the importance/role of food analysis?

- Food Industry
- Consumers
- National & International Regulatory Bodies

Quality & Safety

 INTRODUCTION

Food analysis – detailed examination of food which

include
physical
microbiological,
chemical
Biochemical (alcohol, drug)
biotechnological
toxicological or (poisoning)
sensory evaluation properties of food
and may include examination of package, packaging
materials and containers
(Food Analyst Act 2011)
 INTRODUCTION CONT‘D

 All
food products require analysis as part of a
quality management program throughout
 the development process (include raw materials)
 during production and
 after a product is in the market.

 Food analysis - chemical & physical properties

of food product
 nutritive value
 functional characteristics
 acceptability
 INTRODUCTION CONT‘D

 Choice of analytical methods

 Nature of the sample

 Specific reason for the analysis
 Regulatory or typical quality control
 Speed
 Precision
Key
 Accuracy
factors
 Validation
for choice
 INTRODUCTION CONT‘D

 Success of any analytical method

- proper selection & preparation of food sample
- carefully performing the analysis
- doing the appropriate calculations
- interpretation of the data

 Official
methods of analysis
- AOAC International, Food Codex.
INTRODUCTION CONT‘D

Fig. Method selection in food analysis

TRENDS & DEMANDS

I. CONSUMERS
 Many choices of food
 Demand products of high quality,
nutritious, & offer good value.
 Concern of safety
 Interested in diet & health
 Health claim from food labels to make
purchase choice.
 Analytical method used are appropriate.
 TRENDS & DEMANDS
I. CONSUMERS

Example:
The demand for foods with lower fat content has
challenged food scientists to develop food products
that contain fat content claims (e.g., free, low,
reduced).

Certain health claims (e.g., the link between dietary

fat and cancer; dietary saturated fat and cholesterol
and risk of coronary heart disease).
 TRENDS & DEMANDS
CONT‘D
II. FOOD INDUSTRY

 To compete in marketplace, food companies must

produce foods that meet demands of consumers.
 Analytical methods must be applied across the
entire food supply chain to achieve desired final
product quality.
 Must have knowledge on analytical methods

 Must have the capabilities to evaluate analytical

data collected to determine whether reformulation
required or process need to be modified for future
uses.
 TRENDS & DEMANDS CONT‘D
III. GOVERNMENT REGULATIONS &
INTERNATIONAL STANDARDS AND POLICIES

 To market safe, high-quality foods effectively in

national & global marketplace, food companies must
pay attention to government regulations, guidelines &
policies.
 Government regulations & guidelines relevant to food
analysis include
- nutrition labeling regulations
- Good Manufacturing Practice (GMP)
- Hazard Analysis Critical Control Point (HACCP)
 TYPES OF SAMPLES
ANALYZED
 Analysis of foods – important part of quality assurance program
in food processing, from ingredients & raw materials, through
processing, to finished products.

 For each type of product to be analyzed, it may be necessary to

determine either one or many components.
 Types of samples analyzed
- Raw materials
- Process control samples
- Finished product
- Competitors’ sample
- Complaint sample
STEPS IN ANALYSIS
Perform
the
Select Assay
and
Prepare
Sample

Calculate & Interpret

the Results
 CHOICE & VALIDITY OF
METHODS
Criteria for choice of food analysis methods

I. Inherent Properties

 Specificity/Selectivity

- Is the property being measured same as

claimed & is it only property being
measures?
- Are there interferences?
- What steps are being taken to ensure
high degree of specificity?
 CHOICE & VALIDITY OF
METHODS
I. Inherent Properties cont‘d
 Precision

- What is the precision of the method?

- Is there variation within-batch, batch-to-

batch, or day-to-day variation?

- What step in the procedure contributes

greatest variability?
 CHOICE & VALIDITY OF
METHODS

I. Inherent Properties cont‘d

 Accuracy

- How does the new method compare in

accuracy to old or standard method?

- What is % of recovery?
CHOICE & VALIDITY OF
METHODS
II. Applicability of method to laboratory

 Sample size
- How much sample is needed?
- Is it too large or too small to fit your
needs?
- Does it fit your equipment and/or
glassware?
CHOICE & VALIDITY OF
METHODS
II. Applicability of method to laboratory cont‘d

 Reagents

- Can you properly prepare them?

- What equipment is needed? Are they

stable? For how long & under what
conditions?
 Choice & Validity of Methods
II. Applicability of method to laboratory cont‘d

 Equipment

- Is the method very sensitive to slight or

moderate changes in the reagents?

- Do you have the appropriate equipment?

- Are personnel competent to operate

equipment?
UV-Vis spectrophotometer Fourier Transform Infra-Red (FTIR)
Spectrometer

Differential
Scanning
Calorimetry(DSC)
Gas chromotography (GC) Liquid chromatography-Mass
Spectrometry (LCMS)
 Choice & Validity of Methods
II. Applicability of method to laboratory cont‘d

 Cost $$$$$$
- What is the cost in terms of equipment,
reagents, & personnel?
- Waste treatment?
 CHOICE & VALIDITY OF
METHODS
III. Usefulness
 Time required

- How fast is it?

 Reliability

- How reliable is it from the standpoints of

precision & stability?
 Need

- Does it meet a need?

- Is any changes in method worth the trouble
of the change?
 CHOICE & VALIDITY OF
METHODS
IV. Personnel

 Safety

- Are special precautions necessary?

 Procedures

- Who will prepare the written description of

the procedures & reagents?
- Who will do any required calculations?
- Who will interpret data, analyze and
report?
 OFFICIAL METHODS
 Endorsed methods for the chemical analyses of
foods have been compiled & published by
- AOAC International (Association of Official
Analytical Chemists)
- American Association of Cereal Chemists (AACC)
- American Oil Chemists’ Society (AOCS), &
- certain other non-profit scientific organizations.

 These methods allow for comparison of results

between different laboratories & for evaluation of
new & more rapid procedures.
INTERNATIONAL STANDARDS
RELATED TO FOOD ANALYSIS
 INTERNATIONAL
STANDARDS & POLICIES
 With the need to compete in global market,
employees of food companies must be aware of
allowed food ingredients, name of food
ingredients, required & allowed label
information, & standards for foods & food
ingredients differ between countries.
 For example, colourings & preservatives
allowed in foods differ widely between
countries, & nutritional labeling is not
universally required.
INTERNATIONAL STANDARDS &
POLICIES CONT‘D

 To develop foods for, & market foods in, a

global economy, one must seek information
from international organizations & from
organizations in specific regions & countries.
MALAYSIA
FOOD ACT 1983
& FOOD
REGULATIONS
1985
 MALAYSIA
FOOD ACT 1983 (ACT 281)
 Part I Preliminary
 Part II Administrations & Enforcement
 Part III Offences & Evidences
 Part IV Importation, Warranty & Defences
 Part V Miscellaneous Provisions
 FOOD ACT 1983 (ACT
281)
An Act to protect the public against
health hazards and fraud in the
preparation, sale and use of food,
and for matters incidental thereto or
connected therewith.
 MALAYSIA
FOOD REGULATIONS 1985
 Part I Preliminary
 Part II Warranty
 Part III Procedure for Taking Samples
 Part IV Labelling
 Part V Food Additive and Nutrient Supplement
 Part VI Packages for Food
 Part VII Incidental Constituent
 Part VIII Standards and Particular Labelling
requirement for food
 Part IX Use of Water, Ice and Steam
 Part X Miscellaneous
UNITED STATES FOOD & DRUG
ADMINISTRATION (FDA)
 FDA is a US government agency within the
Dept of Health & Human Services (DHHS).

 FDA is responsible for regulating, among other

things, the safety of foods, cosmetics, drugs,
medical devices, biological, & radiological
products.

 Itacts under the laws passed by the United

States Congress to monitor the affected
industries & ensure the consumer of the safety
of such products.
 ISO STANDARDS
 International Organization for
Standardization (ISO) has the 9000 series of
standards on quality management &
quality performance.

 Some manufacturers & retailers require food

industry suppliers to be ISO certified.

 Relevantto food analysis, ISO standards

include sampling procedures & food
standards.
 OTHER STANDARDS
 Other international, regional & country-specific
organizations publish standards relevant to food
composition & analysis.

 Saudi Arabian Standards Organizations (SASO)

 European Commission – set standards for foods &

additives for countries in the European Economic
Community (EEC).

 Joint FAO/WHO Expert Committee on Food

Additives (JEFCA) set sets standards for purity of
food additives.
END OF LECTURE