Catalogue of modern food testing techniques, what are the modern food testing techniques

The prospect of food nutrition and testing is very good, and there is a shortage of such talents, you can work in a food company or food safety bureau, mainly to test food hygiene and nutritional value components.

Training objectives: This major cultivates high-level technical and applied talents with all-round development of morality, intellect and physique, political quality, knowledge and ability structure to meet the needs of social and economic development, basic theories and skills of food testing and analysis, environmental science and food science, familiar with the international food quality and safety system and standard system, and engaged in food quality and safety testing, control, supervision, law enforcement and management.

Main disciplines: food quality testing and safety evaluation, food quality standard system, food science, environmental science.

Main courses: Food Technology, Environmental Chemistry, Food Chemistry, Food Microbiology, Modern Food Analysis and Testing Technology, Food Nutrition and Hygiene, Food Toxicology, Food Regulations and Standards, Food Quality Management, etc.

Career direction: After graduation, you can be engaged in food production, nutrition and food safety management, including food safety supervision departments at all levels, nutrition and food safety service departments, food enterprises, catering industry, teaching units and scientific research institutes.

As for the difficulty problem, I want to learn everything with a certain degree of difficulty, and it is irrational to study hard just because of this. We should overcome difficulties and study hard. I wish you good grades and a good future.

Introduction Section 1 Objects and Tasks of Food Testing Technology Research.

1. The object of food testing technology research.

Second, the task of food testing.

Section 2 Content of Food Testing.

1. Sensory inspection of food.

2. General ingredient testing of food.

3. Food additives testing.

4. Detection of toxic and harmful substances in food.

Section 3 Food Testing Methods and Development Trends.

First, the method of food testing.

Second, the development trend of food testing.

Chapter 1 Basic knowledge of food testing technology.

Section 1 Basic Requirements for Sampling and Sample Preparation.

1. The significance of sampling.

2. Classification of samples.

3. General methods of sampling.

Fourth, sample preservation.

5. Preparation of samples.

6. Sampling examples.

Section 2 Pretreatment of Samples.

1. Purpose and principle of pre-processing.

Second, the sample pretreatment technology.

Section 3 Experimental Design and Data Processing.

1. Experimental design.

2. Experimental data processing.

Section 4 Basic representation of reagent requirements and solution concentrations.

1. Selection and application of reference materials.

2. Reagent requirements.

3. The basic expression method of solution concentration.

Food for Thought Chapter 2 Physical Testing Methods for Food.

Learning Objectives] Section 1 Overview.

1. The significance of physical testing.

Second, the content and method of physical testing.

Section 2 Several Methods of Physical Testing.

1. Relative density method.

Second, the refractive method.

3. Optical rotation method.

Section 3 Determination of color and turbidity of water.

1. Determination of the chromaticity of drinking water - platinum-cobalt standard solution colorimetric method.

2. Determination of drinking water turbidity - diatomaceous earth turbidimetry.

Section 4 Determination of gas pressure.

1. Vacuum inspection in canned food.

2. Testing of carbonic acid (CO2) in carbonated beverages.

Section 5 Determination of specific volume and expansion rate of food.

1. Inspection of the specific volume of food.

2. Determination of ice cream expansion rate - ether defoaming method.

Section 6 Experiments.

Experiment 1: Density flasks determine the density of beer.

Experiment 2 Density meter to determine the concentration of sucrose solution.

Experiment 3: Determination of solids content in beverages by refractive spectrometry.

Experiment 4: Determination of the purity of monosodium glutamate.

Food for Thought Chapter 3 Modern Food Testing Technology.

Learning Objectives] Section 1 Optical Analysis.

1. Ultraviolet-Vis spectrophotometry.

2. Infrared spectrophotometry.

3. Atomic absorption spectrometry.

Section 2 Chromatography.

1. Gas chromatography.

2. Gas chromatography paraspectically coupled technology.

3. High efficiency liquid.

The book is divided into 15 chapters, which are mainly composed of three parts. In addition to the first introduction, the first part (Chapters 2 to 4) introduces the internal knowledge of physical methods of testing, and it is customary to refer to this kind of Kyoto music as non-destructive testing; The second part (Chapters 5 to 10) introduces the content of instrumental analysis methods for testing; The third part (Chapters 11 to 14) introduces the content of modern molecular biology methods for detection; Chapter 15 introduces several automated food microbial detectors.

There are many books on food quality testing, but such a book with rich content, involving almost all aspects of food quality testing, including various technical means, whether it is used as a university textbook or a technical reference book, is the first, which can be said to be a major feature of this book. With the progress of science and technology, the content and methods of food testing are constantly expanding and updating, and another feature of this book is that it focuses on advanced detection methods and new detection methods, as well as the current rapid detection technology of food safety.

The third feature of this book is the organization of chapters in terms of detection techniques and methods (not in terms of test objects). It is also a valuable technical reference book for engineers and researchers who are directly engaged in food testing or other related work.

Preface. Chapter 1 Introduction.

1 1 The importance of food safety and food testing technology.

1 2 Overview of food safety testing technology.

1 2 1 Harmful rippling substances and harmful organisms in food.

1 2 2 Main detection techniques for harmful substances and harmful organisms.

1 3 Future Prospects.

Chapter 2 Fundamentals of Food Safety Testing.

2 1 The type and operation specifications of the laboratory are Xunxun.

2 1 1 Type of laboratory.

2 1 2 Laboratory Requirements and Management.

2 1 3 Laboratory Accreditation and Accreditation.

2 2 Sample collection and preservation.

2 2 1 Sample collection.

2 2 2 Sample transport and storage.

This book is one of the textbooks of the "Eleventh Five-Year Plan" of higher vocational colleges. The textbook gives a detailed introduction to the basic knowledge and testing methods of modern food testing technology, food sensory testing, food physical and chemical testing, and food microbial testing, including the basic knowledge of food testing technology, physical testing methods of food, modern food testing technology, food sensory testing technology, analysis of general components in food, determination of mineral element content in food, detection of food additives, detection of harmful substances in food, inspection of food microorganisms, etc. The corresponding experimental training content was designed. The content of the textbook pays attention to practice, selects national standard methods, pays attention to highlighting new methods and new technologies, and comprehensively reflects the practical application and development level of the current industry.