FDSC 651 — Principles of Food Analysis 2

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.

• Credits: 3
• Faculty: Graduate Studies
• Department: Food Science&Agr.Chemistry
• Taught by: Saji George
• Prerequisite: Permission of instructor.

Sections offered

• Section 002 (Lab), Mon 2:35-5:25 pm — 0 seats open
• Section 001 (Lec), Tue Thu 8:35-9:55 am — 0 seats open