FABS 456
Laboratory Techniques in Food and Bioproduct Sciences
This course provides practical experience in analytical techniques associated with food and bioproduct chemistry and compositional analysis. Major topics include compositional analysis, physical properties of foods, and ingredient functionality. The practicum will be supported by theoretical and explanatory information presented in lectures.
Prerequisites & course information
Weekly hours: 1 Lecture hours and 3 Practicum/Lab hours Prerequisite(s): FABS 315.3 and FABS 317.3, or permission of the instructor Note: Offered annually. Students who have previously taken FABS 315.3 (pre-2023), FABS 417.3 will not receive credit for FABS 456.3. Students may have credit for one of FDSC 856 or FABS 456.
Sources
- Course catalogue ↗2026-2027