FDSC 817
Analytical Techniques in Food Science
Modern analytical techniques and instruments for routine analysis and research on food products. Basic principles, analytical methods, applications, precision and sampling problems are discussed. Seminar and written assignments on current topics.
Prerequisites & course information
Weekly hours: 3 Lecture hours and 3 Practicum/Lab hours Prerequisite(s): BMSC 200 and CHEM 250; or permission of the instructor. Note: Offered in alternate years. This course is mutually exclusive with FABS 317.3. This course cannot be taken for credit after previously taking FABS 317.3.
Sources
- Course catalogue ↗2026-2027