Systems approach to food analysis. Determination of nutrients in foods: factors that must be considered. Computers in the food analysis laboratory. Sample preparation and its role in nutritional analysis. NBS standard reference materials for food analysis. Quality assurance of analysis of inorganic nutrients in food. Atomic absorption and plasma atomic emission spectrometry. Reflectance spectroscopy. Biological and biochemical assays in food analysis. Microbiological assays. Sensory analysis as an analytical laboratory tools in food research. Determination of flavour components. Gas chromatography. Recent developments in the analysis of pesticides. Flow injection analysis: a new tool for the automation of the determination of food components. Modern liquid chromatography: evolution and benefits.
