Mar 28, 2024  
2019-2020 Catalog 
    
2019-2020 Catalog [ARCHIVED CATALOG]

Add to Portfolio (opens a new window)

FS 4126 - Food Analysis


This course introduces the student to common methods of analysis used in the food industry. The properties of food components and reasons for testing are discussed as related to the tests used. Instrumental and “wet” methods will be covered. Emphasis is placed on the basic principles involved in the analytical procedure.

Prerequisite(s): CH 2203 - Biochemistry   or Permission of Instructor.

2 hours Lecture and 3 hours Laboratory
3 credits



Add to Portfolio (opens a new window)