List of Experiments / Activities
- 1Dennis D. Miller, C. K. Yeung. Food Chemistry: A Laboratory Manual, 2nd Edition. Wiley — 2022
- 2S. Suzanne Nielsen. Food Analysis Laboratory Manual. 3rd Edition. Springer International Publishing. https://edisciplinas.usp.br/pluginfile.php/5516437/course/section/6014434/2017_Book_Foo dAnalysisLaboratoryManual.pdf — 2019
- 3Connie M. Weaver and James R. Daniel. The Food Chemistry Laboratory: A Manual for Experimental Foods, Dietetics and Food Scientists. 2nd Edition CRC PRESS. https://dl.icdst.org/pdfs/files/42dc13712c69228c56615b2fdfe70632.pdf — 2005
Course Objectives
- To study the analytical procedures for characterizing the properties of foods constituents and their interactions that affect the quality and stability of foods.
Course Outcomes (COs)
After completion of the course student will be able to:
- CO1Use the laboratory techniques common to basic and applied food chemistry.
- CO2Understand the principles behind analytical technique when presented with a practical problem.
- CO3Demonstrate practical proficiency in a food analysis laboratory.
- CO4To learn about the various food reactions and interactions through experiments.
Books
- Year of Publication / Reprint
- Dennis D. Miller, C. K. Yeung. Food Chemistry: A Laboratory Manual, 2nd Edition. Wiley 2022
- S. Suzanne Nielsen. Food Analysis Laboratory Manual. 3rd Edition. Springer International Publishing. https://edisciplinas.usp.br/pluginfile.php/5516437/course/section/6014434/2017_Book_Foo dAnalysisLaboratoryManual.pdf 2019
- Connie M. Weaver and James R. Daniel. The Food Chemistry Laboratory: A Manual for Experimental Foods, Dietetics and Food Scientists. 2nd Edition CRC PRESS. https://dl.icdst.org/pdfs/files/42dc13712c69228c56615b2fdfe70632.pdf 2005
Official AKTU syllabus
This subject is on page 15 of the original AKTU PDF.