JAWAHARLAL NEHRU TECHNOLOGICAL UNIVERSITY HYDERABAD

Course Objective

This course is designed to impart knowledge on analysis of food constituents and

finished food products. The course includes application of instrumental analysis in the determination of pesticides in variety of food products.

Course Outcome

At completion of this course student shall be able to understand various analytical

techniques in the determination of

• Food constituents
• Food additives
• Finished food products
• Pesticides in food
• Pharmaceuticals (API & Dosage forms)
• And also student shall have the knowledge on food regulations and legislations

UNIT - I

• a. Carbohydrates: Classification and properties of food carbohydrates, General methods of analysis of food carbohydrates
• b. Proteins: Chemistry and classification of amino acids and proteins, Physico-Chemical properties of protein and their structure, general methods of analysis of proteins and amino acids

UNIT - II

Probiotics: Definition, history, importance, mode of action, identification advantages and disadvantages of probiotics. Applications of Probiotics

UNIT - III

Lipids: Classification, general methods of analysis, refining of fats and oils; hydrogenation of vegetable oils, Determination of adulteration in fats and oils.

UNIT - IV

Vitamins: Classification of vitamins, methods of analysis of vitamins, Principles of microbial assay of vitamins of B-series

UNIT - V

• a. General Analytical methods for milk, milk constituents and milk products like ice cream, milk powder, butter, margarine, cheese including adulterants and contaminants of milk.
• b. Analysis of fermentation products like wine, spirits, beer and vinegar.

TEXT BOOKS:

• 1. The chemical analysis of foods – David Pearson, Seventh edition, Churchill Livingstone, Edinburgh London, 1976
• 2. Introduction to the Chemical analysis of foods – S. Nielsen, Jones & Bartlett publishers, Boston London, 1994.
• 3. Official methods of analysis of AOAC International, sixth edition, Volume I & II, 1997.
• 4. Analysis of Food constituents – Multon, Wiley VCH.
• 5. Dr. William Horwitz, Official methods of analysis of AOAC International
• 6. 18th edition, 2005.Theory and Practice of Industrial Pharmacy by Lieberman and Lachman

REFERENCES:

• 1. Remington’s Pharmaceutical Sciences by Alfonso and Gennaro
• 2. Food Chemistry and Nutrition: A Comprehensive Treatise, Sumathi S, Pharmamed Press. th
• 3. David Pearson, The Chemical Analysis of Foods, 7 edn, Churchill Livingstone, Edinburgh.
• 4. Nielsen S. Introduction to chemical analysis of foods. Jones & Bartlett Publishers, Boston, 1974
• 5. Indian Pharmacopoeia 2012 M.Pharm I Year I Sem (Pharmaceutical Analysis)