This lesson provides a foundational understanding of food analysis, its importance in food and drug chemistry, and the key components that determine the quality, safety, and nutritional value of foods.
Food analysis is the scientific process of identifying, quantifying, and evaluating the chemical composition, physical characteristics, and microbiological quality of food materials. It plays a vital role in ensuring that foods meet regulatory standards, nutritional labeling requirements, and consumer safety expectations.
Students are introduced to the major components of food, including water, proteins, fats, carbohydrates, minerals, and vitamins, along with minor constituents such as enzymes, pigments, and additives. The lesson also highlights the significance of analytical techniques (such as gravimetric, titrimetric, spectrophotometric, and chromatographic methods) used to determine these components.
Through this introduction, learners gain insight into how food composition affects quality, shelf life, and functionality, and how food analysis supports food processing, product development, and regulatory compliance in both the food and pharmaceutical industries.
Learning Objectives
By the end of this lesson, students should be able to:
Explain the purpose and importance of food analysis in food and drug chemistry.
Identify the key components of foods and their roles in nutrition and product quality.
Describe basic analytical approaches used for qualitative and quantitative food testing.
Understand the connection between food composition, safety, and regulatory standards.
Key Topics Covered
Definition and scope of food analysis
Importance of food analysis in quality control and public health
Overview of proximate composition: moisture, ash, protein, fat, carbohydrates
Introduction to vitamins, minerals, and other bioactive compounds
Overview of analytical techniques used in food testing
Relationship between food composition and product formulation
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