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).
- Introduction to Food Analysis;
- Compositional Analysis of Foods;
- Chemical Properties and Characteristics of Foods;
- Physical Properties;
- Microbial Detection.
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