Food Analyses

Course Coordinator

ECTS points:
4

Program:
preddiplomski

Course number:
39845

Course Description

COURSE CONTENT

  • 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
  • Overview of the methods for vitamin content determination in food
  • Statistical methods in food quality control

LEARNING OUTCOMES

  • define the principles of food sampling
  • explain the principles of analytical methods for determination of the basic food ingredients
  • compare particular sampling principles and analytical methods for determination of water, protein, carbohydrate, fat, vitamin 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, vitamin and mineral content in food samples
  • propose sampling plans and particular analytical and statistical methods in food quality control
  • evaluate the suitability of selection of the particular analytical method for determination of the basic food ingredients

To enrol in this course, the following courses must be completed:

  • Chemistry and Biochemistry of Food
  • Raw Materials for Food Industry
  • Statistics