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