Food Analysis (11:400:304)

 

           Food Analysis is a four credit undergraduate course currently required for Food Science majors. This course has lectures in theory and applications of analytical chemistry as directly relates to the food, flavor as well as the pharmaceutical and biotech industries.  Weekly laboratory sessions give the student a practical understanding of the current state of analytical chemistry. This course, which teaches theory with a hands-on laboratory for training, gives undergraduate food science students their most practical comprehension of the science as it is being practiced in industry today.

 

FOOD ANALYSIS SYLLABUS

 

Lecture 1                    Introduction, Parts per million (PPM) vs Molar calculations

 

Lecture 2                    Basics of chromatography – Intro to column chromatography and  HPLC 

 

Lectures 3 & 4              Instrumentation for HPLC

 

Lectures 5 & 6              Principles of HPLC –   accuracy, precision, standard

deviation, coefficient of variation,  principles of separation, normal phase vs reverse phase, gel permeation chromatography, ion exchange chromatography

 

Lectures 7 & 8              Instrumentation for GC – Analysis of volatiles and semi-volatiles , principles of separation, columns, detectors

 

Lecture 9                    Head space techniques for volatiles, introduction to short-path thermal

desorption techniques for GC

 

Lecture 10                   Food contamination, FDA regulations

 

Lecture 11                   Short path thermal desorption theory for GC, includes direct thermal desorption

vs purge-and-trap thermal desorption headspace techniques

 

Lecture 12                   Extraction/Saponification/Derivitization and Identification of  lipids –

Discussion of techniques, including GC for fatty acid methyl esters

 

Lecture 13                   Mid Term Exam

 

Lecture 14                   Introduction to mass spectrometry and GC/MS EI mode, molecular ions,

isotopes, base peaks, instrumentation. Importance 

 

Lecture 15 & 16              Spring Break

 

Lecture 17                   Applications using short path thermal desorption GC-MS, includes flavor analysis and sample preparation.

 

Lecture 18                   Theory of immunoassay and applications

 

Lecture 19                   HPLC applications – includes foods and herbals including tea, ginseng, ginko

 

Lecture 20                   GC  and HPLC applications – synthetic and natural antioxidants / priority pollutants, also

introduction to atomic absorption and emission spectroscopy

 

Lecture 21                   GC and HPLC applications – hormones in meat, pesticide residues, vitamins .

                                Sample preparation

 

Lecture 22                   HPLC applications – sugar analysis by HPLC, protein, peptide, amino acid determinations. Edman degradation. Sample preparation

 

Lecture 23                   Introduction to AA and ICP/MS, isotopes and isobars, instrumentation

 

Lecture 24                   More on analysis of H2O for  trace organics, includes food and environmental applications

 

Lecture 25                   Modern analytical methods associated with herbals and dietary supplements

 

Lecture 26                   Sample prep for AA and ICP/MS – inorganics in foods and the environment

 

Lecture 27                   Review for final