FDSC 300 — Principles of Food Analysis 1

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.

• Rating: 3.00 out of 5 from 19 student reviews
• Difficulty: 1.00 out of 5
• Credits: 3
• Faculty: Faculty of Agric Environ Sci
• Department: Food Science&Agr.Chemistry
• Taught by: Saji George
• Prerequisite: FDSC 251 or permission of instructor.

Sections offered

• Section 002 (Lab), Mon 2:35-5:25 pm — 6 seats open
• Section 001 (Lec), Tue Thu 8:35-9:55 am — 6 seats open