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VOCATIONAL SKILL COURSE (VSC)
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This practical handbook presents essential laboratory experiments for analyzing the chemical composition, quality, and nutritional value of common food products. Designed for students of food science, nutrition, and chemistry, it provides hands-on experience in food analysis techniques.The experiments include determination of titratable acidity in fruit juices, iodine in iodized salt and cereals, magnesium in food samples, and phosphoric acid in beverages and dairy products. It also covers simple tests for detecting food adulteration.Additional analyses include iodine value of oils, vitamin C in lemon squash, reducing sugars in honey, and lactose in milk powder. This guide helps students develop practical laboratory skills and understand key methods used in food quality and nutritional analysis.
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