Feedback

Note: This is the 20122013 edition of the eCalendar. Update the year in your browser's URL bar for the most recent version of this page, or click here to jump to the newest eCalendar.

FDSC 651 Principles of Food Analysis 2 (3 credits)

Offered by: Food Science & Agr-Chemistry (Agricultural & Environmental Sciences)

Administered by: Graduate Studies

Overview

Food Science : 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.

Terms: Fall 2012

Instructors: Inteaz Alli (Fall)

  • Fall
  • 3 lectures; one 3-hour lab
  • Prerequisite: Permission of instructor.