It includes the development and application of analytical techniques to measure the composition, quality, and safety of food products.
Principles of Food Analysis: Understanding the principles of food analysis is essential when starting to learn about food ingredients and their characteristics, as it lays the foundation for all other topics related to food analysis.
Nutritional Analysis: Nutritional analysis refers to the measurement of nutrient levels in food products. This involves the identification and quantification of various nutrients such as carbohydrates, proteins, fats, vitamins, and minerals.
Chemical Analysis: Chemical analysis involves the use of chemical methods to identify and quantify various components of food products such as proteins, amino acids, sugars, and fats.
Microbiological Analysis: Microbiological analysis involves the study of microorganisms such as bacteria, viruses, and fungi in food products. This is important to ensure food safety and prevent foodborne illnesses.
Sensory Analysis: Sensory analysis involves the evaluation of sensory attributes such as taste, aroma, texture, and appearance of food products. This is useful in developing new food products and improving existing ones.
Spectroscopic Analysis: Spectroscopic analysis involves the use of electromagnetic radiation to identify and quantify various components of food products. This includes methods such as infrared, ultraviolet-visible, and nuclear magnetic resonance spectroscopy.
Chromatographic Analysis: Chromatographic analysis involves the separation and identification of different components of food products using various chromatography methods such as gas and liquid chromatography.
Rheological Analysis: Rheological analysis involves the study of the flow and deformation of food products. This is useful in understanding the texture and consistency of food products such as sauces, fillings, and dough.
Food Additives and Contaminants Analysis: Food additives and contaminants analysis involves the identification and quantification of various additives such as preservatives, colors, and flavors, as well as various contaminants such as pesticides, heavy metals, and mycotoxins.
Food Labeling and Regulation: Understanding food labeling and regulation is important when starting to learn about food analysis as it dictates what can and cannot be added to food products and how they should be labeled. This includes regulations such as the FDA Food Safety Modernization Act and Code of Federal Regulations Title 21.
Proximate Analysis: This type of analysis determines the basic components of food like carbohydrates, fats, proteins, water, ash, etc.
Nutritional Analysis: This method helps determine the amount of essential nutrients present in the food like vitamins, minerals, etc.
Microbiological Analysis: This type of analysis involves the identification and enumeration of microorganisms present in food.
Chemical Analysis: This method involves the analysis of chemical components present in food like amino acids, fatty acids, etc.
Sensory Analysis: This method is used for evaluating the sensory characteristics of food, like taste, smell, texture, etc., by panels or individuals.
Elemental Analysis: This method determines the presence and quantity of various elements present in food, including trace elements or contaminants.
Shelf-Life Analysis: This method helps determine the time period during which food remains safe and nutritious to consume.
Allergen Analysis: This type of analysis helps identify the presence of allergens in food products.
Food Additive Analysis: This method determines the presence and quantity of food additives in the food, including preservatives, colors, sweeteners, etc.
Genetic Analysis: This method helps determine the genetic composition of food products like identifying genetically modified organisms or their traces.
Pesticide Analysis: This method detects pesticide residue levels in food products.
Mycotoxin Analysis: This method determines the presence and levels of mycotoxins in food products, like aflatoxins.
Radiological Analysis: This type of analysis involves the detection and quantification of radioactive elements in food products.
Quality Control Analysis: This method focuses on ensuring consistent quality in food products by detecting and identifying any defects or discrepancies in the production process.
Fingerprinting Analysis: This is a relatively new type of analysis that helps identify the origin and authenticity of food products, by analyzing their unique chemical and microbial signatures.