Food Analysis

3 credits · Undergraduate

This course will cover the theory and practice used in modern food analysis. The analysis of proteins, lipids and carbohydrates will be presented. As well, the principles of spectroscopy, titration, electrophoresis and chromatography will be discussed and demonstrated using various foods. Other analytical techniques specific to foods such as reflective colorimetry, texture profile analysis and water activity measurement will be presented. PREREQUISITES: CHEM 2441 or CHEM 2401 or PEAS 3203 CROSSLISTED: FOSC 6329 FORMATS: Lecture | Lab