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Overview
Food Science : The fundamentals of food analysis are presented with the emphasis on the major components of foods. Topics include: food components, sampling, method selection, official methods, proximate analysis, moisture, protein, fat, ash, fiber, carbohydrates, vitamins and nutraceutical compounds.
Terms: Fall 2010
Instructors: Alli, Inteaz (Fall)
- Fall
- 3 lectures and one 3-hour lab
- Prerequisite: FDSC 251 or permission of instructor.
- Corequisite: FDSC 251 or permission of instructor.