FA I | University of Rwanda - Elearning Platform

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Course Summary

We need to understand factors that determine the properties of foods and the ability to economically produce foods that are consistently safe, nutritious and desirable for consumers to make informed choices about their diet.

•Objectives of food analysis include:

1. To review the basic principles of the analytical procedures commonly used to analyze foods,

2. and to discuss their application to specific food components, e.g. lipids, proteins, water, carbohydrates and ash.

•Food analysis is the discipline dealing with the development, application, and study of analytical procedures for characterizing the properties of foods and their constituents.

•These analytical procedures are used to provide information about a wide variety of different characteristics of foods, including their composition, structure, physico-chemical properties and sensory attributes.

•The following questions will be addressed in this introductory section:

–Who analyzes foods?

–Why do they analyze foods?

–What types of properties are measured?

How does one choose an appropriate analytical technique for a particular food?