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Sep 07, 2024
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2018-2019 Undergraduate Catalog [ARCHIVED CATALOG]
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ANFS 429 - Food Analysis (4cr.)Credit(s): 4 FOOD ANALYSIS Component: Lecture Theory and practice of food analysis. Determine the chemical composition and characteristics of food. Introduction to instrumentation; spectroscopy, chromatography, electrophoresis, enzyme analysis and titration. Critically examine food analytical methods and data from journal articles including official AOAC and AACC methods and prepare scientific reports and presentations including a scientific poster. Repeatable for Credit: N Allowed Units: 4 Multiple Term Enrollment: N Grading Basis: Student Option PREREQ: CHEM 214 or CHEM527, and CHEM 220 . Course Typically Offered: Spring General Education Objectives: Read Critically Analyze Arguments and Information Engage in Constructive Ideation Communicate Effectively in Writing Communicate Orally Work Collaboratively Across a Variety of Cultures Reason Quantitatively Reason Scientifically
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