— Physical & Chemical Methods for Food Analysis

Prerequisites & course information

This version has ended; see updated course, below. Course Description: Theory and application of physical and chemical methods for determining the constituents of foods. Modern separation and instrumental analysis techniques are stressed. Learning Activities: Lecture 2 hour(s), Discussion 1 hour(s), Laboratory 3 hour(s). Grade Mode: Letter. General Education: Science & Engineering (SE); Quantitative Literacy (QL); Writing Experience (WE). FST 103 — Physical & Chemical Methods for Food Analysis (4 units) Course Description: Theory and application of physical and chemical methods for determining the constituents of foods. Modern separation and instrumental analysis techniques are stressed. Prerequisite(s): CHE 002C ; CHE 118B ; BIS 103 ; FST 101A ; FST 101B ; FST 100C (can be concurrent); or consent of instructor. Learning Activities: Lecture 2 hour(s), Discussion 1 hour(s), Laboratory 3 hour(s). Grade Mode: Letter. General Education: Science & Engineering (SE); Quantitative Literacy (QL); Writing Experience (WE). This course version is effective from, and including: Winter Quarter 2027. Learning Activities: Lecture 2 hour(s), Discussion 1 hour(s), Laboratory 3 hour(s). Grade Mode: Letter. General Education: Science & Engineering (SE); Quantitative Literacy (QL); Writing Experience (WE). FST 103 — Physical & Chemical Methods for Food Analysis (4 units) Course Description: Theory and application of physical and chemical methods for determining the constituents of foods. Modern separation and instrumental analysis techniques are stressed. Prerequisite(s): CHE 002C ; CHE 118B ; BIS 103 ; FST 101A ; FST 101B ; FST 100C (can be concurrent); or consent of instructor. Learning Activities: Lecture 2 hour(s), Discussion 1 hour(s), Laboratory 3 hour(s). Grade Mode: Letter. General Education: Science & Engineering (SE); Quantitative Literacy (QL); Writing Experience (WE). This course version is effective from, and including: Winter Quarter 2027.