FOOD ANALYSES EXPERIMENTAL PROCEDURES FOR ACADEMIC LABORATORY COURSE

This book contains the experimental procedures in analyzing selected chemical components of food matrices.   The authors have come out with the contents after having taught this laboratory course for several years at the under-graduate and post-graduate levels.  Each protocol has been carefully scrutinized and updated for a well-established analytical laboratory.  The authentication for each experiment is given as the reference.

The scope of the book is wide as it could be used or followed as a manual by students specializing in Food & Nutrition; Food Chemistry; Food Processing; Food Quality Assurance, Biotechnology, Environmental Science etc., in Life Science and Engineering departments.

Research in this field is important due to the ever-growing analytical technology and new foods which have not been listed in the Food Composition Data base.

This book is a first of its kind as it is the outcome of the hands-on-experience of the authors.

This book will be useful to both the faculty and students in their regular laboratory work to achieve quick and appropriate results.

This book may be prescribed by colleges and universities for the Food Analyses laboratory course.  It would also be useful in ascertaining the chemicals and instruments required for laboratory work.