NUTN304 Lecture 1.pdf

13/05/2024 NUTN 304: FOOD ANALYSIS I Lecture 1: Introduction to Food Analysis 1 Description of Course 2  This course discusses the principles o...

13/05/2024 NUTN 304: FOOD ANALYSIS I Lecture 1: Introduction to Food Analysis 1 Description of Course 2  This course discusses the principles of chemical food analysis for the qualitative and quantitative analyses of the components of food:  Moisture  Protein  Carbohydrate  Lipids  Minerals and vitamins  Students will perform experiments to determine major food components using chemical food analysis methods 2 Overall objectives 3  Describe the principles behind the analytical techniques  Be able to analyse and evaluate the composition of food products  Be able to select the appropriate analytical technique when presented with a practical problem  Demonstrate practical proficiency in a food analysis lab 3 1  13/05/2024 Required Texts 4  Food Analysis, 4th Edition. S. Suzanne Nielsen (ed.) 2010. Springer.  Food Analysis: Theory and practice. 3rd Edition by Pomeranz Y & Meloan C.E. 1994. Chapman and Hall Publishing, New York, NY  Modern Methods of Food Analysis. 1st edition by Stewart, K.K. and Whitaker, J.R. 1984. AVI Publishing Company, Westport, CT.  Pearson’s Composition and Analysis of Foods. 9th Edition by Kirk, R.S. and Sawyer, R. 1991. Longman Group UK Ltd.  Any other Food Analysis texts in the department/Balme library. 4 Why analyse food? 5 1. Government regulations require food analysis 6  Ensure that the food industry provides consumers with foods that are wholesome and safe  Inform consumers about the nutritional composition of foods so that they can make knowledgeable choices about their diet  Enable fair competition amongst food companies  Eliminate economic fraud 6 2  13/05/2024 Government regulations 7 A. Standards: Government agencies have specified a number of voluntary and mandatory standards concerning the composition, quality, inspection, and labelling of specific food products 7 Government regulations 8 B. Nutritional labelling: Total calorific value of the food, Total fat, saturated fat, cholesterol, sodium, carbohydrate, dietary fibre, sugars, protein, vitamins, calcium and iron. Information about nutrient content claims “low fat”, “low sodium” “high fibre” “fat free” 8 Government regulations 9 C. Authenticity: The price of certain foods is dictated by the quality of the ingredients that they contain 9 3  13/05/2024 Government regulations 10 D. Food inspection and grading:  Routinely analyses the properties of food products to ensure that they meet the appropriate laws and regulations 10 2. Food Safety 11  Both for the consumers and the manufacturers  A food may be considered to be unsafe because it contains  Harmful microorganisms (e.g. Listeria, Salmonella),  Toxicchemicals (e.g., pesticides, herbicides)  Extraneous matter (e.g., glass, wood, metal, insect matter).  Important that food manufacturers ensure products are free them 11 3. Quality Control 12  Monitors product quality for consistency (uniformity of products, safety of products, ingredient specifications) 12 4  13/05/2024 4. Research and Development 13  For the development of new products and improving existing products and to understand the functional properties of different ingredients 13 Summary… 1. Government regulations A. Standards B. Nutritional labels C. Authenticity D. Food inspection and grading 2. Food Safety 3. Quality Control 4. Research and Development 14 5