ROLE OF FOOD ANALYSIS
Food analysis is a prerequisite for ascertaining product quality, implementing regulatory enforcements, checking compliance with national and international food standards, contracting specifications and nutrient labelling requirements. Food analysis is a diverse and interdisciplinary field of research that has a significant health, societal and economic impact. It aims to characterize food products in terms of chemical composition, traceability, safety, quality, sensory perception and nutritional value.
CHEMICAL TESTING
Chemical analyses is crucial for food quality and safety control. Chemical tests in food analysis are focused mainly on the nutritional value of the final product, food freshness and the effect of processing or storage on food composition, texture and sensory quality. Photo degradation, thermal degradation and/or (auto) oxidation of components may occur during food processing or storage.
Nutritional Analysis
Nutritional analysis is important to determine the nutritional content of the food products and provides information about the chemical composition of afood mainly- fats, carbohydrates and protein, which aid consumers in making healthy and informed food choices in order to achieve a healthy diet and lifestyle. Also, helps to comply with Food Safety Regulations.
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Oil and Fat Analysis
Oil and fat analyses are carried out to check their properties, degree of oxidation/rancidity and identify adulteration, if any, which impact their flavour and shelf life as well as that of the final food products.
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MICROBIOLOGICAL TESTING
Food analysis is a prerequisite for ascertaining product quality, implementing regulatory enforcements, checking compliance with national and international food standards, contracting specifications and nutrient labelling requirements. Food analysis is a diverse and interdisciplinary field of research that has a significant health, societal and economic impact. It aims to characterize food products in terms of chemical composition, traceability, safety, quality, sensory perception and nutritional value.
Common indicator organism tests are done to identify and restrict microorganisms, which can spoil foods, and to ensure food safety and quality.
Shelf life is the time period in which the food product is safe to consume and has acceptable sensory characteristics. It is essential in assuring the sensory, chemical and microbiological characteristics of a product for safety & acceptable sensory attributes. Also, the shelf life of a product helps to determine with use by dates or best before dates
Hygiene monitoring – Is important to ensure quality and safety of the food, which helps in identifying the potential issues and concerns over the quality of the food products.It also helps in assessing the effectiveness of cleaning and sanitation procedures of the equipments, personnel hygiene, kitchen tools, food contact surfaces etc.
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