FDSC 300 Principles of Food Analysis 1 (3 unités)

Offert par : Sciences alimentaires et chimie agricole (Agricultural & Environmental Sciences)

Vue d'ensemble

Science des aliments : 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.

Trimestres : Automne 2015

Chargés de cours : Alli, Inteaz (Fall)

  • Fall

  • 3 lectures and one 3-hour lab

  • Prerequisite: FDSC 251 or permission of instructor.

  • Corequisite: FDSC 251 or permission of instructor.