Note: This is the 2011鈥�2012 edition of the eCalendar. Update the year in your browser's URL bar for the most recent version of this page, or click聽here to jump to the newest eCalendar.
Overview
Food Science : The fundamentals of food analysis are presented with the emphasis on the major food components. Topics include: sampling, method selection, official methods, proximate analysis, moisture, protein, fat, ash, fiber, carbohydrates, vitamins, nutraceutical compounds and infra-red analyses.
Terms: Fall 2011
Instructors: Alli, Inteaz (Fall)
Fall
3 lectures; one 3-hour lab
Prerequisite: Permission of instructor.