Food Analysis

General

• Code: 276-190407
• Semester: 4th
• Study Level: Undergraduate
• Course type: Special Background
• Teaching and exams language: Greek
• Teaching Methods (Hours/Week): Lectures (3) / Laboratory (2)
• ECTS Units: 6.5
• Course homepage: https://exams-geo.the.ihu.gr/course/view.php?id=173
• Instructors: Kapnisti Maria, Moriki Amalia
• Class Schedule:
  • Thu 05:00 - 08:00:

Course Contents

Theory

• Introduction in Food Analysis. Food sampling and preparation of laboratory samples for analysis.
• Good laboratory practice (GLP). Laboratory analyzes according to ELOT EN ISO17025:2005. Other quality standards. Limit of Detection (LOD) – Limit of Quantitation (LOQ). Correctness/recovery, reproducibility, interlaboratory controls. Work in an accredited environment. Presentation of results of analytical methods.
• Food labeling – Label – Nutrition labelling.
• Application of separation techniques (distillation, extraction, chromatography, etc.) and analytical techniques (gravimetric analysis, titration, spectrophotometry, polarimetry, etc.) for the determination of moisture, ash, acidity, pH, proteins, carbohydrates, plant fibers, fats, vitamins, enzymes, additives such as sulfur dioxide, food minerals and natural antioxidants.
• Indicative analyzes of various foods, such as drinking water, alcoholic beverages, dairy products, fats and oils, cereals.
• Analyzes of unwanted components: Pesticides, heavy metals, toxins.

Laboratory Exercises

• Moisture determination.
• Ash determination by dry ashing. Liquid digestion for measurement of metals.
• Determination of crude fiber by the Scharrer/Kurschner method.
• Extraction-Determination of lipids in food by the Soxhlet method.
• Iodometric determination of reducing and non-reducing sugars
• Determination of acidity in foods.
• Distillation. Alcohol determination in wine.
• Detection and determination of ascorbic acid.
• Iodometric determination of total and free sulphites in wine.

Educational Goals

The course aim is to introduce students to the quality parameters of a food, to the methods used to determine these parameters, to the interpretation of the results, to familiarize the students with the legislation governing these parameters and to introduce them to good laboratory practice (GLP) in frameworks of a laboratory quality assurance system. The course aims to achieve the following learning outcomes for students:

• Use/application of analytical chemistry knowledge and concepts to food samples.
• Measuring of parameters of a food and evaluating its quality.
• Reporting on the composition of a food.
• Interpretation and evaluation of the results of an analysis regarding the suitability/safety/quality of a food based on objective parameters.

General Skills

• Ability to work in a chemical laboratory and knowledge of the basic methods of chemical analysis.
• Mathematical analysis of the experimental data obtained from the laboratory devices.
• Evaluation of results obtained from experimental analyses.
• Promotion of free, creative, and inductive thinking.
• Independent and group work and decision making.

Teaching Methods

Face to face:

• Lectures (theory and exercises) in the classroom.
• Laboratory exercises.

Use of ICT means

• Lectures with PowerPoint slides using PC and projector.
• Notes in electronic format.
• Use of videos and online applications.
• Post course material and communicate with students on the Moodle online platform.

Teaching Organization

Students Evaluation

Evaluation methods:

• Student are required to attend 80% of scheduled laboratories. To participate in this course, students must complete a compulsory safety induction.
• Written final exams in the theoretical part and the laboratory part of the course with short development questions, critical questions and solving exercises.

The evaluation criteria are presented and analyzed to the students at the beginning of the semester.

Recommended Bibliography

1. AOAC International. (1995). ‘Official Methods of Analysis’. 16th Ed. (AOAC International: Gaithersburg, MD).
2. Ronald S.Κirk, Ronald Sawyer Η. (1991) 9th ed. Pearson’s Chemical Analysis of Foods. Longman Scientific & Τechnical.
3. Pomeranz Y., Meloan C.E. (1994) Food analysis: theory and practice, 3rd ed. Chapman & Hall, New YorkHandbook of Food Analysis: 2nd Ed. Revised and expanded (2004), edited by Leo ML Nollet. Taylor & Francis.
4. Nielsen S.S. (2010) Food Analysis Laboratory Manual, 2nd ed. Part of the Food Science Texts Series book series (FSTS). Kluwer Academic/Plenum, New York.
5. Ötleş S (2011) Methods of analysis of food components and additives, 2nd edn. CRC, Boca Raton, FL.
6. Tunick M. and Onwulata C.I. Physical Methods in Food Analysis (2013). ACS Symposium Series. Oxford University Press.
7. Cruz R.M.S, Khmelinskii I., Vieira M. (2014) Methods in food analysis. CRC, Boca Raton, FL Ε.Κ.
8. Βουβούρης & Μ.Γ. Κοντομηνάς, «Ανάλυση Τροφίμων: Θεωρία και Εφαρμογές», Οργανισμός Εκδόσεως Διδακτικών Βιβλίων, Αθήνα, 1987.
9. Ανδρικόπουλος Ν. Ανάλυση τροφίμων – Θεωρία Μεθοδολογίας-Οργανολογίας και Εργαστηριακές Ασκήσεις (2015) Β’ έκδοση. Εκδόσεις Μπιστικέα, Αθήνα.
10. Καραουλάνης Γ.Δ. Εργαστηριακές αναλύσεις και ποιοτικός έλεγχος στις βιομηχανίες τροφίμων (2005) 2η Έκδοση. Εκδόσεις Σταμούλη. Αθήνα.
11. Πολυχρονιάδου – Αληχανίδου Α. Ανάλυση Τροφίμων (1996) Εκδόσεις Γαρταγάνη. Θεσσαλονίκη.