Food analysis

Acquiring necessary knowledge and skills related to the application of chemical, biochemical, physical and instrumental methods in food analysis.

Ability to use standard and modern analytical techniques used in food analysis, independently solve problems in practice, starting with choosing the appropriate analytical method, through planning and performing analyzes until processing and interpreting the obtained results.

Theory teaching: Importance and analysis of food. Sampling and preparation of samples for analysis. Theory and practical application of different methods in the analysis of foodstuffs. Chemical methods for determining the content of water, proteins, amino acids, fats, fatty acids, carbohydrates, vitamins, minerals, preservatives, and food additives. Methods for testing the composition, quality and safety of foods of plant and animal origin. Application of HACCP in the food industry. Organization of laboratory for food analysis.
Practical teaching: Laboratory exercises in the field of application of various methods for determination of the content of basic food ingredients, as well as the content of contaminants and supplements.

1. Grujić R., Radovanović R., 2007, Food quality and analysis (book one: Quality and safety management in food production), Faculty of Technology, Banja Luka

2. Grujić R., Marjanović N., Popov-Raljić J., 2007, Food quality and analysis (book two: Food analysis methods), Faculty of Technology, Banja Luka

3. Nielsen S. 1998, Food analysis, An Aspen Publication, Maryland

   (Original)

Written exam and final exam.

Interactive lectures with the use of modern technologies, laboratory exercises-independent, consultations.