People Innovation Excellence
 

FOOD ANALYSIS (2/2 Credits)

Learning Outcomes:

On successful completion of this Course, students will be able to: Distinguish the basic principle of variety techniques of analysis commonly used to analyze foods; Explain the chemical properties which underlying the properties and reactions of various food components; Perform various types of techniques and methods of food analysis to specific food components; Apply basic statistical principles in food analysis applications (sampling and analysis).

Topics:

  1. Introduction to Food Analysis;
  2. Compositional Analysis of Foods;
  3. Chemical Properties and Characteristics of Foods;
  4. Spectroscopy;
  5. Chromatography;
  6. Physical Properties;
  7. Microbial Detection.

Published at : Updated

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