Food%20Analysis

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Food Analysis
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Chapter 1 Exordium
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1. Definition of food analysis

• Study on the determination method and theory of
  food composition. ? Evaluate the quality of food.

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2. Function of food analysis

• Control and manage production, ? to ensure and
  supervise the quality of manufacture.
• Afford gist for research and development of new
  product, process and technology.
• Supervise and manage the market.

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3. Content of food analysis

• 3.1 Analysis of food nutrient
• 1) moisture, ash, mineral element, lipid,
  carbohydrate, protein and amino acid, organic
  acid, vitamin
• 2) nutritional label
• 3) main content and regular item
• Example milk of datou baby

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• 3.2 Examination on food safety
• 1) Food additive pigment, antiseptic, SO2, H2O2
  range and quantity of use.

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• 2) Injurant of food
• Deleterious elements
• Residue of pesticide and animal drug
• Microorganism and toxin
• Injurant formed in food processing
• Injurant from wrapper (packaging)
• Injurant adding by people

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• 3.3 Sensory test
• color
• fragrance
• taste

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4. Method of food analysis

• 4.1 Sensory test
• 4.2 Chemical analysis
• 4.3 Instrumental analysis
• 4.4 Analysis by microorganism
• 4.5 Enzymatic analysis

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5. How to learn this course

• Understand the basic theory and principle of food
  analysis
• Observe and consider in experiments