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 2021
Instructors: George, Saji (Fall)
3 lectures; one 3-hour lab
Prerequisite: Permission of instructor.