UNIQUE SERIES AKTU Syllabus
BP312P AEC2

Food Analysis (Practical)

L-T-P0-0-2 Session2026-27 TypeLab / Practical
Appears in 1 semester

B.Pharm · Sem 3 (AEC – Elective 2)

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List of Experiments / Activities

  1. Food Analysis (Practical) Elective Credit Hours Per Week (L-T-P) Max. Hours L T P
  2. 1-- --
  3. 30Maximum Marks SE ESE
  4. (Perform any 12 Experiments)
  5. 1Determination of the acid value for the given oil/fat
  6. 2Determination of the ester value of the given oil/fat
  7. 3Determination of the saponification value of the given oil/fat
  8. 4Determination of total and free acidity in honey as per FSSAI method.
  9. 5Quantification of caffeine content in soft drinks.
  10. 6Determination of fat content in milk by gravimetric method
  11. 7Detection of starch and urea in milk as per FSSAI method.
  12. 8Assessment of fluoride content in drinking water
  13. 9Assessment of total hardness in drinking water
  14. 10Determination of the rancidity of the oil by UV Visible spectrophotometer
  15. 11Quantification of benzoic acid as preservative in beverages/jam/ jellies by titrimetric/spectrophotometric method.
  16. 12Isolation and identification of synthetic food colours by paper chromatography/Thin layer chromatography.
  17. 13Determination of total curcuminoid content in turmeric by UV visible spectrophotometer.
  18. 14Assessment of the total ash content for spices and condiments.
  19. 15Determination of gluten content in whole wheat/wheat flour.
  20. 16Determination of alcoholic acidity in bread and bread products.
  21. 17Determination of Caloric value of food and nutritional supplements.
Course Objectives6 points
  • The primary objectives of this course are:
  • Understand to perform proximate analysis.
  • Know to operate, maintain, interpret and evaluate the data of instruments.
  • Understand and apply quality control principles.
  • Know to detect and analyze Food adulteration.
  • Knew to nutritional and quality aspects of food products
Course Outcomes (COs)5 outcomes

After completion of the course student will be able to:

  1. CO1Gain knowledge on nutritional and quality aspects of food products.
  2. CO2Understand troubleshoot common issues of instruments.
  3. CO3Execute and apply theoretical knowledge of food chemistry.
  4. CO4Understand the various analytical techniques for qualitative and quantitative analysis.
  5. CO5Understand the significance and application of food analysis in ensuring safety and quality.
Recommended References (Preferably latest edition):5 books
  1. Food Analysis Suzanne Nielsen, Springer
  2. Introduction to Food Analysis S. Suzanne Nielsen, Springer
  3. Food Analysis: Theory and Practice Y. Pomeranz & Clifton E. Meloan, Springer
  4. Manual of Methods of Analysis of Foods Food Safety and Standards Authority of India (FSSAI), Government of India
  5. Food Chemistry H.-D. Belitz, Werner Grosch & Peter Schieberle, Springer Course Title Course Type

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Official AKTU syllabus

This subject is on page 230, 231, 232 of the original AKTU PDF.

Official AKTU syllabus PDF ↗