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.
By the end of the course, the learner should be able to:
- Solve problems related to food analysis;
- Recognize the limitations inherent to particular sampling or analytical procedures;
- Outline the theoretical bases underlying methods commonly used for food analysis;
- Utilize the mathematical calculations involved in food analysis; and
- Assess the importance of food composition information to the food industry.
- Introduction to food analysis
- Numeracy and statistics
- Mass balance, enzymes, and immunoassays
- Water and solids
- Fat and lipid analysis
- Protein and amino acids
- Carbohydrates and fiber analysis
- Physical properties
Restriction(s): FOOD*4120, FOOD*4190
|On Campus Final Exam||25%|
Applies Towards the Following Certificates
- Food Science Certificate : Electives
*Course details are subject to change.