SRM University Department of Food Process Engineering School of Bioengineering

Transcription

1 SRM University Department of Food Process Engineering School of Bioengineering Sub. Code: FS 2108 Semester: II Title: Advanced instrumentation for food safety and quality management Year: 2015 Day Hours Timing order II 4 11:25-12:15 III 6 2:20-3:10 V 3,4 10:35-12:15 Location: SRM University, School of Bioengineering, 6 th floor Faculty Details Section Name Office Office hours M. Tech Dr. R. Preetha FS :45 am- (Food safety 4:00 pm and quality management) Mail.id preetha.r@ktr.srmuniv.ac.in References 1.Analytical Chemistry, Gary D Christian, John Wiley & Son, USA Principles of Instrumental Analysis, D. A. Skoog, F. James Holler and Stanley R. Crouch Thomson Brooks, Canada 3.Nielsen, S.S. Introduction to the chemical analysis of foods. Jones and Bartlett Publishers, Boston, London Mahindru,S.N. Food additives. Characteristics, dete ction and estimation. Tata Mc Graw-Hill Publishing Company Limited, New Delhi Pearson, D. The Chemical Analysis of Foods. Churchi ll Livingstone, New York Sharma, B.K. Instrumental Methods of Chemical Analysis. Goel Publishing House, New Delhi PURPOSE

2 This subject is introduced with the basic objective to impart knowledge and skills in Advanced Biotechnology INSTRUCTIONAL OBJECTIVES After successful completion of this course the students will be able to To demonstrate various instruments using in food quality analysis. To understand principles, instrumentation, and procedures to use different analytical instruments for food analysis To demonstrate various applications of different analytical instruments Assessment Details: Cycle test I : 20marks Model Exam : 20 marks Surprise Test : 5marks Assignment : 5 marks End Semester Exam : 50marks Test Schedule S. No Test Portion Duration (min) 1 Cycle Test-I 30% Model Exam 100% 180 Outcomes Students who have successfully completed this course will have full understanding of the following concepts INSTRUCTIONAL OBJECTIVES Course objective To be familiar with different methods of investigation used in the analysis of foods and biochemical assay To gain knowledge about different instruments used in food analysis. To know the principles and applications of different techniques used in food and Nutrition research. To be familiar with different methods of investigation used in the analysis of foods and biochemical assay Course outcome After completing this course students get knowledge about analysis of foods and biochemical assay Will get an idea about different instruments using in food analysis Would have gained knowledge about Technological aspects instuments At the end of the course, the students would have acquired confidence to get placement in any kind of food industries doing food quality analysis

3 Detailed Session plan for theory: Session No Topics to be covered Hours Reference Teaching method Testing method Basic principles of chromatography. Paper Chromatography.. Column liquid chromatography. Introduction, general principles, procedure, types of paper chromatography, applications. Thin layer chromatography. Introduction, principle, procedure, general application Gas- liquid chromatography- General procedure, qualitative analysis, separation and resolution, quantitative analysis - immuno affinity choromotogra phy- trouble shooting components and interpretation 2 1,2 BB GD 2 1,2 BB QA 2 1,2 PPT QA,2 1,2 PPT QA 1 RA PPT Quiz HPLC (High performance liquid chromatography). Int 1,2 3 BB QA 6 roduction,, 7 Principle of separation-hplc 2 1,2 BB Quiz Components of an HPLC system. Pump, injector, column (column hardware and column packing materials in brief) det ector and different types of detectors, recorder Application of HPLC- Minimu m Response Performance leveloperation quotient and performan ce quotient Gas chromatography Introduction,. Sample preparation, principle of separations, 5 1,2 PPT QA 2 1,3 BB QA 1 1 PPT QA 3 1,2,3 PPT GD

4 12 1 BB GD 13 Components gas supply system, injection port, oven, column and stationary phases, types of columns, detectors diff erent types of detectors, recorder, types of carrier gases used Spectrophotometry introduction and principles. Ultra violet and visible absorption spectroscopy basis of absorption spectroscopy, deviations from Beer s law, procedural consideration, calibration curves. 5 1,2 3 1&2 BB QA 14 Instrumentation and instrumental design, application. Fluorimetry introdu ction, principle and 15 techniques, instrumentation and application Atomic spectro photometry- Introduction, principles and 16 techniques. 2 3 PPT QA 2 RA,eresources PPT GD 2 1, 2 & 3 BB QA Radiotracer techniques radioactive counters, solid, gas and liquid scintillation. Rad io Immuno Assay Measurement of enzyme activity. Electrophoresis, definition, types of electrophoret ic methods, free solution electrophoresis, paper or agar gel electrophoresis, PAGE. Principles and applications of NIR, X ray diffraction analysis in food systems E sensors, e nose, e tongue instrumentation, application and w orking principles. TIR analysis in food. 2 RA, 3 PPT QA 2 RA,2,3 BB QA 2 3 BB QA 2 RA,eresources PPT GD

5 21 Noninvasive non-destructive methods of analysis- MS- F 1 1,3 BB QA Note: BB- Black Board PPT- Power point presentation RA Research articles QA- Question and Answer GD- Group discussion