ANFS 629 - 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 spectroscopy, chromatography, electrophoresis, enzyme analysis and titration. Examine food analytical methods and data from journal articles including official AOAC and AACC methods. Prepare scientific reports and presentations including a scientific poster.
Repeatable for Credit: N Allowed Units: 4 Multiple Term Enrollment: N Grading Basis: Student Option