Kingdom of Saudi Arabia
The National Commission for Academic Accreditation &
Assessment
Course Specification
FOOD ANALYSIS
(CLN 313)
Course Specification
Institution:
King Abdulaziz University College/Department:
Faculty of Applied Medical Sciences Department of Clinical Nutrition
A. Course Identification and General Information:
1. Course title and code:
Food Analysis (CLN 313) 2. Credit hours:
3 hours 3.
Program(s) in which the course is offered :
BSc in Clinical Nutrition 4. Name of faculty member responsible for the course:
Dr. Nahlaa Khalifa / Department of Clinical Nutrition 5. Level/year at which this course is offered:
5th Level / 3rd Year 6. Pre-requisites for this course:
successfully completion of all second year courses 7. Co-requisites for this course (if any):
None 8. Location if not on main campus:
Main Campus
B. Objectives:
1. Summary of the main learning outcomes for students enrolled in the course:
After attending this course, students should be able to:
Provide an integrated picture of the field of food analysis with emphasis on its importance in food industry, governmental agencies and universities.
Provide students with an understanding of analytical methods used for measuring the chemical composition of food and the principles behind analytical techniques associated with food.
Understand methods for the measurement of the physical properties of food as well as the management systems used by the food industry to ensure consistently high quality products.
Describe the main groups of nutrient and non-nutrient chemicals in food
Identify those aspects of food composition that are relevant to individuals with special dietary needs
Summarize the relevance of food composition to food labeling
Lay out the basic principles of choosing the right method for analyzing food and highlight the approaches laboratories have to take to ensure the reliability of their results
Summarize the main techniques available for chemical analysis
Identify problems in food analysis where complications arise.
C.
Course Description:
First: Lectures Topics Timetable
Contact hours No. of
weeks Lectures topics to be covered
2 L1. Introduction to food analysis 1
L2. Regulations and international standards related to food analysis
2 L3. Nutrition labelling & evaluation of analytical data 1
L4. Sampling & sample preparation
2 1
L5. Basic techniques (1): PH measurements, Dialysis, Lyphilization, microfiltration, stirrer, Homogenization, etc
L6. Basic techniques (2)
2 1
L7. Methods & instrumentation
L8. Basic principles of spectroscopy : Visible and ultraviolet spectroscopy
2 L9. Infrared and atomic absorption spectroscopy 1
L10. Principles of chromatography
2 1
L11. Portion chromatography: Paper chromatography, thin layer chromatography
(TLC) and gas liquid chromatography (GC)
L12. Adsorption chromatography : Column chromatography
2 L13. .Immunoassays 1
L14. ELISA
2 L15. Electrophoresis 1
L16. thermal analysis
2 L17. Moisture and total solids analysis ash 1
L18. Ash analysis
2 L19. Carbohydrate analysis (1) 1
L20. Carbohydrate analysis (2)
2 L21. Lipid analysis (1) 1
L22. Lipid analysis (2)
2 L23. Protein analysis 1
L24. Protein separation & characterization
2 L25. Vitamins & Mineral analysis 1
L26. Pigments analysis
2 L27. Food additives , mycotoxin and drug analysis 1
L28. Sensory analysis
Second: Practicals Topics Timetable
Contact hours No. of
weeks Practical sessions to be covered
2 1
Introduction and searching the literature
2 1
Practice on labeling & sampling
2 1
Basic techniques identification
2 1
Standard curve
2 1
Visit to hospital
2 Amino acid identification using thin layer chromatography 1
( TLC) and paper chromatography
2 1
ELISA
2 1
Thermal analysis
2 1
Moisture and total ash analysis
2 1
Carbohydrate analysis
2 1
Total lipid analysis
2 1
Protein analysis
2 1
Vitamin Determination &Mineral analysis
2 1
Pigments analysis & Sensory analysis
2. Course components (total contact hours per semester):
Lecture:
30 hours Tutorial:
15 hours Practical/Fieldwork/Internship:
30 hours Other:
None
a. Knowledge:
(i) Description of the knowledge to be acquired:
Knowledge and understanding of the range of techniques and experimental procedures used for food analysis.
Knowledge and understanding of quantitative methods used to measure the gross composition of foods.
Knowledge and understanding of the color chemistry and how to measure color.
Knowledge and understanding of the chemistry underlying the properties and reactions of various food components
Knowledge and understanding of the food chemistry to control reactions in foods.
Knowledge and understanding of the major chemical reactions that limit shelf life of foods
Knowledge and understanding of the principles behind analytical techniques associated with food
5. Schedule of Assessment Tasks for Students During the Semester
Assessment Assessment task (eg. essay, test, group project,
examination etc.) Week due
Proportion of Final Assessment
Continuous assessment during semester (40%)
Quiz 1 1 12% 8
Quiz 2 2 12% 13
3 Homework assignments
6 & 12 4%
Practicals written reports 4 periodically
4%
Presentations 5 4% 7
Class discussions & participation 6 periodically
4%
Final Examination (60%)
Final Practical Exam 7 15
20%
8 Final Written Exam
17 40%
