On successful completion of this Course, students will be able to: Explain the chemical properties which underlying the properties and reactions of various food components; Explain the principles of the techniques and methods of various types of food analysis; Perform various types of techniques and methods of food analysis; Distinguish the principle of variety techniques of analysis; Select food analysis techniques and methods appropriate to the type of food product.
- Introduction to Food Analysis;
- Compositional Analysis of Foods;
- Chemical Properties and Characteristics of Foods;
- Physical Properties;
- Microbial Detection.
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