A 1.01 -- Food Analysis1 Food Analysis. A 1.01 -- Food Analysis 2 Definition Process of assessing the physical, chemical, and or microbiological properties.

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Presentation transcript:

A Food Analysis1 Food Analysis

A Food Analysis 2 Definition Process of assessing the physical, chemical, and or microbiological properties of food. Two analytical methods: Objective methods Subjective methods

A Food Analysis 3 How Food Analysis Is Used Within food technology, food analysis is a core component of: experiments and proximate analysis

A Food Analysis 4 Observations / Experiments A systematic approach involving: Define the problem. State the research question(s). Select the appropriate methods to answer the research questions. Conduct the experiment. Evaluate the results. Report the results.

A Food Analysis 5 Proximate analysis Quantitative analysis of a mixture (as food) to determine the percentage of components. Sometimes proximate analysis is called product testing Used in the food industry to determine:· the composition of a mixture and/or if a food product meets product specifications or government standards.

A Food Analysis 6 Other considerations ▪ To yield valid and reliable results: ▪ use appropriate equipment, ▪ take precise measurements, and ▪ accurately keep records ▪ Valid: implies being supported by objective truth or generally accepted authority ▪ Reliable: giving the same result on successive trials

A Food Analysis 7 Safety procedures Follow procedures exactly. Protect eyes, skin, and clothing. Handle instruments and equipment carefully. Handle chemicals safely. Clean-up the laboratory space.