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Course Description

Woman in science lab looking at piece of fish in petri dish

This course offers an introduction to quantitative analysis of foods by chemical, physical and instrumental means. Determination of both major and minor constituents of foods are discussed.

Note: This course can be taken individually or as part of a certificate program.

Learning Outcomes

By the end of the course, the learner should be able to:

  1. Solve problems related to food analysis;
  2. Recognize the limitations inherent to particular sampling or analytical procedures;
  3. Outline the theoretical bases underlying methods commonly used for food analysis;
  4. Utilize the mathematical calculations involved in food analysis; and
  5. Assess the importance of food composition information to the food industry.

Course Topics

  • Introduction to food analysis
  • Numeracy and statistics
  • Mass balance, enzymes, and immunoassays
  • Chromatography
  • Spectroscopy
  • Ash
  • Water and solids
  • Fat and lipid analysis
  • Protein and amino acids
  • Carbohydrates and fiber analysis
  • Physical properties
  • Applications

Additional Requirements

Prerequisite(s): FOOD*2400
Restriction(s): FOOD*4120, FOOD*4190

Assessment

Assessment Item Weight
Assignment 1 25%
Assignment 2 25%
Case Study 25%
On Campus Final Exam 25%
Total 100%

Applies Towards the Following Certificates

Technical Requirements

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*Course details are subject to change.

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