Food products are analyzed for a variety of reasons, e.g., compliance with legal and labeling requirements,assessment of product quality, determination of nutritional value, detection of adulteration, research anddevelopment. The aim of this book is to give students the experience in performing food analysisexperiments, analyzing data and reporting their findings. It covers the basic principles of analyticalprocedures and techniques commonly used to provide information about the chemical composition,structure and physical properties of food materials.

The book contains 32 laboratory experiments on component analysis of food such as moisture, ash andminerals, fats and oils, proteins, carbohydrates, pigments and vitamins. Important background informationlike sampling techniques and preparation of primary and secondary solutions has been included. A readyreckoner on principles and working of various instruments has also been appended at the end of the book.

Key Highlights:

Information about the Proximate Analysis of Food in a single volume
Proper format for recording experiments
Principles and working of all essential equipment included
Review questions to help in the preparation of viva voce