FDSC 651 Principles of Food Analysis 2

3 credits · Food Science&Agr.Chemistry · Graduate Studies · Offered: Fall

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.

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