ANFS 429 - Food Analysis

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

Course Typically Offered: Spring

General Education Objectives:
GE1A: Read Critically GE1B: Analyze Arguments and Information GE1C: Engage in Constructive Ideation GE2A: Communicate Effectively in Writing GE2B: Communicate Orally GE3A: Work Collaboratively Across a Variety of Cultures GE5A: Reason Quantitatively GE5C: Reason Scientifically