Food Analysis is a core knowledge area for Food Science major students. It is also an elective class for students in other disciplines who may have a career interest in food industry.  My objective for this class is to prepare students to meet food industry’s growing demands, with knowledge and skills to work in food quality control as well as research and product development areas. Specifically, the class is designed to help students to be proficient in knowledge and skills in analyzing macro- and micro-component in food systems commonly performed in food quality laboratories.  These include traditional analysis of moisture, protein, fat, ash, fiber as well as instrumental analysis of fatty acid methyl ester (GC), sugar composition (HPLC) and organic acid profile (HPLC). In addition, the course will help students to develop advanced knowledge and skills in IR/NIR, GC-MS and flavor analysis.  At the conclusion of the course, our students are (or should be) capable of naming and describing the general principle of a range of methods available for common analytical problems including nutritional food labeling, describing in detail the basis and application of methods practiced in laboratory, demonstrating laboratory proficiency in the application of traditional methods of analysis, and exercising judgment in the selection of a suitable method for specific analytical situations - taking into account sample preparation, necessary analytical equipment/instrumentation, required detection limit, sensitivity and interferences.  In addition, students will increase their skills in reading and writing technical papers.  At advanced level, students are capable of designing experiment(s) to solve practical concerns related to foods and agricultural products.  This lecture will share my 19 years of experiences to deliver the learning outcomes.

Learning outcome of food analysis for undergraduate students in food science and technology

2019 Fall National Meeting

The official archive and repository for all ACS Meetings & Expositions abstracts and select posters or presentations.