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Food analysis

Course Description: This course introduces students to fundamental techniques in food analysis, including gravimetric, colorimetric, chromatographic, and titrimetric methods, as well as sensory evaluation, with an emphasis on the principles, objectives, and key applications for assessing food composition and quality.
Credit hours: 3
Objectives of the course :

To introduce students to essential food analysis techniques—gravimetric, colorimetric, chromatographic, spectroscopic, and sensory—enabling effective evaluation and interpretation of food quality and composition.

Course outputs :

Explain the mechanisms of taste and smell and their impact on food preferences.
2. Explain different methods of sensory analysis of foods.
3. The ability to classify food additives by function, providing examples and explaining their mechanisms in food applications.
4. Application of food-proximate analysis methods to determine food composition.
5. Integrating knowledge with the analysis of proximal compositions in food quality assessment and decision-making.

Additional information:
  • Last updated: 2026-06-30

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