FOOD 3002
Food Analysis
In-depth principles and practices of food proximate analysis. Introductory concepts of food adulteration and detection. Major techniques such as chromatography, colorimetry, spectroscopy, rheology.
Topics
- chromatography
- colorimetry
- spectroscopy
- rheology
Course catalogue
Prerequisites & course information
Prerequisite(s): FOOD 3001 . Lectures three hours a week, laboratory three hours a week.
Sources
- Course catalogue ↗2026–2027