Food Analysis

Food Analysis
Principles, methods and techniques of qualitative and quantitative physical, chemical, and biological analysis of food and food ingredients.
 Hours4.0 Credit, 3.0 Lecture, 3.0 Lab
 PrerequisitesNDFS 250 & NDFS 251 & CHEM 285; or NDFS 250 & NDFS 251 & CHEM 352
 ProgramsContaining NDFS 350
Course Outcomes

Analytical Techniques

Explain the principles behind the analytical techniques used in food analysis (primarily chemical and physical analyses)

Measurement of Components of Food

Measure various components of food (found on the Nutrition Facts label) using laboratory techniques common to food chemistry and food analysis

Selecting Appropriate Techniques

Select the appropriate analytical technique when presented with a practical problem

Quality Assurance Tests

Prepare a written report and brief oral presentation covering the quality assurance tests required for the analysis of raw ingredients, intermediate products and final product of a food commodity having a standard of identity.