Course Code: PRC3207
Credits: 2
Teaching Hour: 40 (10 hours lecture, 30 hours laboratory)
Prerequirement: Analytical chemistry, Organic chemistry, Physical chemistry, Biochemistry, Microbiology
Instructor: Dr Hao Wang

Course Objective: To provide basic concepts and applications of analytical techniques relevant to food chemistry and food technology.

Lecture Main Contents:
Chapter 1 General situation and development of food analysis
1.1General situation of food analysis;
1.2Development of physical testing; instruments; routine and rapid test; standardization
Chapter 2 Data processing and result presentation
2.1 Basic concept of analytical chemistry
2.2 Error analysis
2.3 Concept and application of effective data
2.4 Pilot of standard curve and result presentation
2.5 Computer software for data processing.
Chapter 3 Sample collection and pretreatment
3.1 Food sampling requirements
3.3 Pretreatment method for different samples
3.4 Distillation, extraction and separation
3.5 Saponification and esterification
3.6 Ashing and digest
Chapter 4 Chemistry application in food analysis
4.1 Chemical analysis: the basic method of analysis for the quality and safety of food
4.2 Determination of water content and its significance
4.3 Determination acidity and pH
4.4 Determination of total sugar, sugar and reducing sugar
Chapter 5 Physical methods
5.1 Relative density
5.2 Refractive index
5.3 Optical rotation
5.4 Light transmittance
5.5 Whiteness
5.6 Viscosity
5.7 Hardness and others
Chapter 6 Instrumental analysis for food quality and safety
6.1 Electrochemical analysis
6.2 Ultraviolet-visible spectrophotometry
6.3 Atomic absorption spectrophotometry
6.4 Fluorescence spectrophotometry
6.5 Near infrared spectral analysis
6.7 Gas chromatography
6.8 High performance liquid chromatography
6.9 Ion chromatography
6.10 Mass spectrometry
6.11 Nuclear magnetic resonance analysis
6.12 Bio chip detection technology
6.13 Chemiluminescence analysis
6.14 High performance capillary electrophoresis
6.15 Biosensor technology

Lecture Hour Allocate

Chapter	Content	Hour
1	General situation and development of food analysis	1
2	Data processing and result presentation	1
3	Sample collection and pretreatment	2
4	Chemistry application in food analysis	2
5	Physical methods	2
6	Instrumental analysis for food quality and safety	2
Total		10

Laboratory	Laboratory Title	Hour
1	Determination of sulfite residue	3
2	Analysis of total acidity, ash (or moisture)	3
3	Determination of protein by biuret method	3
4	Determination of casein in milk by UV Spectrophotometry	3
5	Total sugar determination by Faehling method	3
6	Determination of crude fat by Soxhlet extraction	3
7	Determination of combined lipids by alkaline ether method	3
8	Extraction and determination of sodium nitrite	3
9	Determination of aldose by iodometric method	3
10	Determination of heavy metal by Atomic absorption spectrometry	3
Total		30

Assessment：2 hour written examination at end of the course (40%)；Laboratory reports (60%).
Qualifying standard: 60%
Penalties: Absence of examination and quiz and any academic misconduct shall be assigned a mark of zero.
Text book: Sun Ping, food analysis, China Light Industry Press, 2005
References
1. Ning Zhengxiang, Handbook of food component analysis, China Light Industry Press, 1998
2. Suzanne Nielsen Food Analysis, 3rd ed New York, Kluwer Academic, Plenum Publishers 2003