FDSC 300. Principles of Food Analysis 1.
Credits: 3
Offered by: Food Science&Agr.Chemistry (Faculty of Agric Environ Sci)
Terms offered: Fall 2025
View offerings for Fall 2025 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.