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