FDSC 300 Lecture 1: Notes Food Analysis lecture1-4
Document Summary
1- government/industrial regulations and recommendations ensure wholesomeness and safety of food, nutritional composition of foods, enable fair industrial competitions (authenticity/grade), eliminate economic fraud (weight/fill volume) Avoid hazardous agents and ensure consumer safety, avoid economic backlash arising from unsafe constituents, product consistency, monitoring food during its transit through value chain, adherence with gmp, haccp. 3- research and development remain competitive within the food industry, basic research on interactions of food components, product process development (applied) 1- composition: atoms, molecules, types of molecules, specific substance, total ash, moisture. Proximate analysis of foods refer to determining the major components of food-moisture, ash (total minerals) lipids, proteins and carbohydrates. Food matrix interfere with the assay, aoac triangle scheme for dividing foods into matrix categories. 9 possible combinations of high, medium and low levels of fat carbs and proteins. General analytical methods should be ideal for handling each of the 9 combinations.
