1Identify government regulations that dictate industrial standard practices of food analysis.

2Describe the principles of the official and rapid methods of analysis of the following food components: moisture, ash, fat, protein.

3For any given food product, select and justify the use of 1) an official, and 2) a rapid method of analysis for the following food components: moisture, ash, fat, protein.

4Describe the principles of the methods of analysis for the following food components/properties: individual sugars, starch, total dietary fiber, vitamins, individual minerals, oxygen demand, texture, color, sensory evaluation, lipid oxidation, lipid saturation, titratable acidity, extraneous matter, protein nutritional and functional properties.

5Relate the various analyses discussed in class to quality assurance of specific food products.

6Explain the principles and applications of the following techniques in food analysis: chromatography, electrophoresis, spectroscopy (including mass spectroscopy and MALDI), enzymatic assays, immuno-based assays.