FDSC 300 Principles of Food Analysis 1

3 credits · Food Science&Agr.Chemistry · Faculty of Agric Environ Sci · Offered: Fall

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.

Prerequisite courses: FDSC 251

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