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FDSC 651 Principles of Food Analysis 2 (3 unit茅s)

Offered by: Sciences alimentaires et chimie agricole (Agricultural & Environmental Sciences)

Administered by: 脡tudes sup茅rieures et recherch

Vue d'ensemble

Science des aliments : 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.

Terms: Automne 2022

Instructors: George, Saji (Fall)

  • Fall

  • 3 lectures; one 3-hour lab

  • Prerequisite: Permission of instructor.

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