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Part 1 - Theory:Introduction.Assessment of analytical methods and data: Requirements and choice of analytical methods. Presentation of data. Quality of data. Statistical assessment of quality of data.Principles of techniques used in food analysis: Classical methods. Instrumental and modern methods.Theory of analytical methods for specific food constituents: Sampling. Moisture and water activity. Protein. Fats. Carbohydrates. Micronutrients. Food energy. Additives.Part Two - Experimental.Experimental procedures - estimation of major food constituents: Laboratory safety. Sampling. Determination of moisture and total solids. Determination of ash content. Determination of mineral elements in foods by atomic absorption spectrophototmetry (ashing process). Determination of calcium in foods by permanganate titration. Determination of phosphorus by the vanadate colorimetric method. Determination of phosphorus by the molybdenum blue colorimetric method. Determination of iron by the bipyridyl colorimetric method. Determination of nitrogen and protein by the Kjeldahl method using the Kjeltec instrument. Determination of protein content by the formol titration. Determination of fat by the Soxhlet and Soxtec methods. Determination of the fat content of dairy products by the Gerber method. Determination of fat by the Mojonnier method. Determination of fat by the Rose-Gottlieb method. Determination of fat by the Werner-Schmid method. Determination of the fat content of cheese by the modified SBR (Schmid-Bondzynski-Ratzlaff) method. Determination of fat by the Weibull-Berntrop/Weibull-Stoldt method. Determination of dietary fibre in foods by the neutral detergent fibre method. Determination of dietary fibre by the Englyst enzymatic instrumental method. Determination of dietary fibre in foods by the AOAC enzymatic gravimetric method. Volumetric determination of sugars by copper reduction (Lane and Eynon method). Volumetric determination of sugars by copper reduction (Lane and Eynon method - constant volume modification). DNS colorimetric determination of available carbohydrates in foods. Determination of lactose in milk by the Chloramine-T method. Determination of the lactose content of milk by polarimetry. Determination of lactose in cheese by the phenol colorimetric method. Identification and determination of sugars in milk products by HPLC. Calculation of the calorific value of foods.General food studies: Determination of ascorbic acid by titration. Gas chromatic study of the fatty acid composition of fats. Determination of the iodine value of fats and oils. Determination of the saponification value of fats. Determination of sulphur dioxide by iodine titration. Determination of total sulphur dioxide (free and combined) using distillation methods. Determination of the salt content of dairy products (Volhard method). Determination of the salt content of brine (Mohr titration). Titrimetric determination of the chloride content of meat products. Colorimetric determination of nitrates nad nitrites in meat products and brine. Spectrophotometric determination of antioxidants. Extraction and colorimetric estimation of gallates. Determination of alcohol in beverages by gas chromatography. Determination of alcohol by the distillation method. Titratable acidity of fruit juices. Determination of the acetic acid content of vinegar. Acidity measurements in dairy products. Determination of L-lactic acid in cheese by an enzymatic method.