Summary of IMG203 ANALISIS KIMIA MAKANAN (CHEMICAL ANALYSIS OF FOODS)

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IMG203 ANALISIS KIMIA MAKANAN (CHEMICAL ANALYSIS OF FOODS)

MENDEDAHKAN PARA PELAJAR KEPADA PRINSIP-PRINSIP DAN KAEDAH-KAEDAH ANALISIS KOMPONEN MAKANAN.

Lecturer: DR. SYAHARIZA BINTI ZAINUL ABIDIN
Lecturer: PROFESOR MADYA DR. UTHUMPORN UTRA @ SAPINA ABDULLAH

Skill Level: Beginner

General

Announcements

Introduction to nutritional labelling

Course overview and Introduction to Nutritional labelling

Food analysis text book

Food Regulation 1985

Food regulation 1985

Warta Pindaan Food Regulation 1985

Jadual under Food Regulation 1985

Coursework evaluation

Link for videos

Lab grouping

Group Project

Rubric for Group Project evaluation

Submission of lab report Fat content (Group A) and Salt (Group B)

Submission of lab report (Protein) Group A and B

Rubric for Lab test evaluation

Nutrition labelling and claim

Lecture 2_Nutrition labelling and claims

Food analysis: Sample preparation and data analysis

Lecture 3: Sample preparation and data analysis

Moisture

Moisture analysis

Fat

Lecture notes on Fat analysis

Lecture notes on Fat Part B

4 December - 10 December

Lecture notes on Ash and Minerals

CARBOHYDRATE ANALYSIS

Class assignment 1

Class assignments

Lecture Analysis of CHO 1

Lecture Analysis of CHO II

FIBER ANALYSIS

Class assignments (Fiber)

Lecture 3: Fiber analysis

Protein analysis

Lecture 4 Protein

Class Assignment protein

Test Dr Sapina (10%)

Test Dr Sapina

8 January - 14 January

Lecture notes_Food adulteration

Analysis of other components

Artificial sweetener

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