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FDSC 300 Principles of Food Analysis 1 (3 credits)

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


Food Science : 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.

Terms: Fall 2014

Instructors: Inteaz Alli (Fall)

  • Fall
  • 3 lectures and one 3-hour lab
  • Prerequisite: FDSC 251 or permission of instructor.
  • Corequisite: FDSC 251 or permission of instructor.