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FDSC 651. Principles of Food Analysis 2.

Credits: 3
Offered by: Food Science&Agr.Chemistry (Graduate Studies)
Terms offered: Fall 2025
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Description

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

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