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FDSC 300. Principles of Food Analysis 1.

Credits: 3
Offered by: Food Science&Agr.Chemistry (Faculty of Agric Environ Sci)
Terms offered: Fall 2026
View offerings for Fall 2026 in Visual Schedule Builder.

Description

The fundamentals of food analysis are presented with the emphasis on the major components of foods. Topics include: food components, sampling, method selection, official methods, proximate analysis, moisture, protein, fat, ash, fiber, carbohydrates, vitamins and nutraceutical compounds.
  • Fall
  • 3 lectures and one 3-hour lab
  • Prerequisite: FDSC 251 or permission of instructor.
  • Corequisite: FDSC 251 or permission of instructor.

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