Lecture 1- Introduction to Food Analysis

Question 1

What is the scope of food analysis?

Answer 1

Research and development –> food safety and quality control–> government/industrial regulation and recommendation

Question 2

How does the government/industrial regulatio and recommendations?

Answer 2

Ensure wholesomeness and safety of food
Nutritional composition of foods
Enale industrial competitions(Authenticity/Grade)
Elimiate economic fraud (weight/volume)

Question 3

How does food analysis deal with food safety and quality control?

Answer 3

Avoid hazardous agenst and ensure safety
Avoid economic loss from unsafe constituents (recall)
Product consistency
Monitoring food during transit through value chain
Adherance to GMP, HACCP

Question 4

What are the Quality management steps in the industry

Answer 4

Raw materials–> Processing –> Final product

Question 5

What are some key things to look out for during during quality management?

Answer 5

Specification (legal/authentic)
Properties relevant for determining parameters/consistency
Process control
Consistent quality
Legal regulation
Nutrition labeling
Competitors product
Complaint product

Question 6

What does Research and Development do

Answer 6

Remain competitive within the food
Basic research on interactions of food components
Product development

Question 7

What are the properties that are analyzed from food analysis?

Answer 7

1. Composition
2. Structure
3. Physiochemical properties
4. Sensory attributes

Question 8

What is the composition of food?

Answer 8

Atoms, specific molecules, types of molecules, specific substances, total ash

Question 9

What is proximate analysis

Answer 9

Determining the major components of food moisture, ash (total minerals, lipids, proteins and carbohydrates

Question 10

What is the structure analysed?

Answer 10

Physical form determined via the matrix of :

1. Molecular structure
2. Microscopic structure
3. Microscopic structure

Question 11

What are some physiochemical properties?

Answer 11

Pheological
Optical
Physical
Chemical

Question 12

What are some sensory attributes?

Answer 12

Often subjective, unless trained panel

Question 13

What are some factors that influence perception?

Answer 13

State of mind, age, educatoin, ambiance

Question 14

What is the workflow of food analysis?

Answer 14

1. Planning stage (What why how)
2. Sampling Plan ( best representation)
3. Sample Processing/preparation, ensure homogenity of sample
4. Analysis and detection ( Appropriatetechnic)
5. Data Result ( data processing, interpretation)

Question 15

Objective of Assay

Answer 15

Official Assay

Question 16

Precision

Answer 16

Measure of the ability to reproduce an answer between determination perfomed by the same scientist using the same equipment and experiment

Question 17

Reproductability

Answer 17

the ability of an entire experiment or study to be duplicated, either by the same researcher or by someone else working independently

Question 18

Accuracy

Answer 18

How close one can actually measure the true value of the parameter being measured

Question 19

Simplicity of opertaion

Answer 19

Ease with which relatively unskilled workerd may carry out analysis

Question 20

Cost

Answer 20

Total cost of the analysis: reagent, instruments, and salary of personnel

Question 21

Speed

Answer 21

Time needed to complete the analysis of a single sample or number of samples that can be analyze at a given time

Question 22

Sensitivity

Answer 22

Measure of the lowest concentration of a component within a food material

Question 23

Safety

Answer 23

Reagent and procedures in food analysis are potentially hazardous

Question 24

Destructive/Nondestructive

Answer 24

In some analytical methods, the sample is destroyed during the analysis

Question 25

online/offline

Answer 25

Methods can be used to measure properties of a food during processing whereas others can only be used after the smaple is taken from the production

Question 26

Official Approval

Answer 26

International methods that are widely accepted: ISO, AOAC, AOCS

Question 27

Nature of Food Matrix

Answer 27

Composition, sturcture and physical properties of teh matric material surrounding the analyte often influence the type of method that can be used to carry out an analysis

Question 28

What are official methods?

Answer 28

Methods which have been evaluated by legally accredited professional organization and has been accepted or approved by using a particular set of guidelines ex. AOAC,AOCS,AACC

Question 29

Process of official methods

Answer 29

Collaborative, inter laboratory, statistical evaluation, first step of approval "official first action" (5 years), Acceptane of method "official final action"

Question 30

What are the major components of food?

Answer 30

Dry matter--> Organic + Inorganic Organic--> Non nitro +N-Containing Non-N --> Non fatty components + fatty components Non fatty components +Fiber

Question 31

What are some of the end products of food analysis?

Answer 31

``` Food--> H2O Inorganic--> Ash N containing--> Crude Protein Fatty components --> Fat Non fatty ---> Fiber ```

Question 32

What is the relevance for the analysis of Acidity/pH

Answer 32

acidity, spoilage

Question 33

What is the relevance for the analysis of dry matter?

Answer 33

shelf life, safety, economy

Question 34

What is the relevance for the analysis of total nitrogen/ crude protein?

Answer 34

Nutritional value (protein and non-protein origin)

Question 35

What is the relevance for the analysis of fat?

Answer 35

Heatlh and nutrition | Free Fatty acids

Question 36

What is the relevance for the analysis of minor compounds?

Answer 36

``` Vitamins Additives Contaminants Natural toxins Antinutritional factors Carcinogens ```

Question 37

What is the relevance for the analysis of total ash?

Answer 37

Mineral content High ash content can be indication of inorganic impurities Desirable minerals High ash= higher nutritive value