PRACTICAL WORK OF FOOD BIOCHEMISTRY : 3rd year student of Food Biotechnology

Abstract

This booklet is intended for third-year undergraduate students majoring in Food Biotechnology, within the Department of Biotechnology, Faculty of Natural and Life Sciences, at Ferhat Abbas University Sétif 1. It is structured into ten main practical work. By the end of this series of practical works, students will be able to:  Apply the fundamental rules of good laboratory practice, including safety, hygiene, and accurate scientific reporting.  Determine the moisture content and dry matter of food products using gravimetric analysis.  Quantify food proteins using spectrophotometric and colorimetric methods.  Isolate and characterize proteins from food matrices through precipitation techniques.  Extract and measure total lipid content using standardized solvent extraction methods.  Determine total and reducing sugar content in food products using colorimetric and titrimetric approaches.  Identify and separate individual sugars by thin-layer chromatography.  Assess the oxidative and hydrolytic quality of lipids through the determination of peroxide value and fat acidity.  Critically interpret analytical results in relation to food quality standards and nutritional composition.  Develop technical proficiency, precision, and autonomy in a food analysis laboratory environment.