FDSC 300 Principles of Food Analysis 1 (3 credits)

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

Overview

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 2016

Instructors: Mohamed S A Hassan (Fall)

  • Fall

  • 3 lectures and one 3-hour lab

  • Prerequisite: FDSC 251 or permission of instructor.

  • Corequisite: FDSC 251 or permission of instructor.