Food Analysis

Introduction to Food Analysis.- United States Government Regulations and International Standards Related to Food Analysis.- Nutrition Labeling.- Evaluation of Analytical Data Sampling and Sample Preparation.- Basic Principles of Spectroscopy.- Ultraviolet, Visible, and Fluorescence Spectroscopy.- Infrared and Raman Spectroscopy.- Atomic Absorption Spectroscopy, Atomic Emission Spectroscopy, and Inductively Coupled Plasma-Mass Spectrometry.- Nuclear Magnetic Resonance.- Mass Spectrometry.- Basic Principles of Chromatography.- High Performance Liquid Chromatography.- Gas Chromatography.- Moisture and Total Solids Analysis.- Ash Analysis.- Fat Analysis.- Protein Analysis.- Carbohydrate Analysis.- Vitamin Analysis.- Traditional Methods for Mineral Analysis.- pH and Titratable Acidity.- Fat Characterization.- Protein Separation and Characterization Procedures.- Determination of (Total) Phenolics and Antioxidant Capacity in Food and Ingredients.- Application of Enzymes in Food Analysis.-Immunoassays.- Determination of Oxygen Demand.- Rheological Principles for Food Analysis.- Thermal Analysis.- Color Analysis.- Food Microstructure Techniques.- Analysis of Food Contaminants, Residues and Chemical Constituents of Concern.- Analysis for Extraneous Matter.- Food Forensic Investigation.

S. Suzanne Nielsen, a Professor in the Food Science Department at Purdue University, has taught Food Analysis lecture classes for 32 years, and Food Analysis laboratory courses for 19 years. She has received teaching awards from her department, college, university, and the Institute of Food Technologists. She has edited five editions of a textbook and three editions of a laboratory manual for Food Analysis.