Introduction to measurement system - Resistive Transducers: Strain gauges - Resistance thermometers - Thermistors - Hotwire anemometer – Piezo resistive sensors - Humidity sensors - Inductive Transducers: LVDT - Induction potentiometer - Electromagnetic sensors - Capacitive Transducers: Variable air gap type - Variable permittivity type

Calibration and standardization of different instruments, water activity- its measurements and significance in food quality. Spectroscopic techniques using UV/Vis, fluorescence, IR, FTIR, NIR, NMR, atomic absorption, ICP, polarimetry, refractometry, microscopic techniques in food analysis (light microscopy, SEM, TEM, XRD, particle size analysis, image analysis etc.). Color measurements in raw and processed foods.

Adsorption, column, partition, affinity, ion exchange, size exclusion, GC, GLC, HPLC, HPTLC, GCMS, LCMS. Gel filtration, Dialysis, Electrophoresis, Sedimentation, ultrafiltration and ultracentrifugation, solid phase extraction, supercritical fluid extraction, isoelectric focusing, manometric techniques-membrane separation techniques

Immunoassay techniques; isotopic, non-isotopic and enzyme immunoassays; surface tension and its significance in food analysis - enzymatic methods of food analysis; thermal methods in food analysis -differential scanning colorimetry. Texture analysis of foods- viscosity measurements and its significance in food quality

Optical Inspection Systems: Computer Vision system, Colour sorter. Food component analysis using NIR and FTNIR. Principles of measurement - Calibrations application in food industry. Practical considerations for implementing online measurements. Radiation thermometers: Principles of measurements and applications. Introduction to automation in food processing. Biosensors - equipment - e nose, NIR.