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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 2013

Instructors: Inteaz Alli (Fall)

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