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623 112 - Food Analysis |
This course introduces analytical methods for determining the components of food and food contaminants. Analysis methods for determination of moisture, total solids, ash, fat, protein, carbohydrate, caloric, vitamin, and mineral content of food will be addressed. Analysis methods will include spectoroscopy, chromatography, titration, and biological methods. Food contaminants and food safety will also be considered. Students completing this course should be able to understand the principles behind analytical techniques associated with food, be able to select the appropriate analytical technique, and demonstrate proficiency in the food analysis laboratory.
2.000 Credit hours 36.000 Lecture hours Levels: Credit Programs/Classes Schedule Types: Lecture Science, Tech, Engr, & Math Division Manufacturing Engineering Department Restrictions: Must be enrolled in one of the following Programs: Food Safety Industrial Engineering Tech Prerequisites: Credit Programs/Classes level 623 108 Minimum Grade of D- |
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