Analysis of Food Products
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Course Description
COURSE CONTENT
- Food legislation
- Sampling
- Overview of the methods for water/dry matter content determination in food
- Overview of the methods for mineral content determination in food
- Overview of the methods for protein content determination in food
- Overview of the methods for carbohydrate content determination in food
- Overview of the methods for fat content determination in food
- Sensory evaluation in food quality control
- Statistical methods in food quality control
LEARNING OUTCOMES
- define the principles of food legislation and food sampling
- explain the principles of analytical methods for determination of the basic food ingredients and the principles of sensory evaluation in food quality control
- compare particular sampling principles and analytical methods for determination of water, protein, carbohydrate, fat and mineral content
- apply a specific analytical method and statistical tools for determination of the basic food ingredients
- calculate the water/dry matter, total ash, protein, carbohydrate, fat and mineral content in food samples
- propose sampling plans and particular analytical, sensory and statistical methods in food quality control
- evaluate the suitability of selection of the particular analytical method for determination of the basic food ingredients