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FDSC 300 Principles of Food Analysis 1 (3 unit茅s)

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Offered by: Sciences alimentaires et chimie agricole (Agricultural & Environmental Sciences)

Vue d'ensemble

Science des aliments : 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: Automne 2019

Instructors: George, Saji (Fall)

  • Fall

  • 3 lectures and one 3-hour lab

  • Prerequisite: FDSC 251 or permission of instructor.

  • Corequisite: FDSC 251 or permission of instructor.

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