Analysis Food Products

FOOD-SCI
581
Section: 
01
Credits: 
3
Meets: 
TU
TH
Spring 2015

Physical, chemical, and spectroscopic techniques in food analysis: proximate analysis, extraction, densimetry, spectroscopy, rheology, microscopy, refractometry, polarimetry, chromatography, enzymatic and immunological assays, and sensory evaluation methods emphasizing theoretical basis of measurements and laboratory calculations. Prerequisite: Chem 312 or equivalent.

Instructor: 
SPIRE Class Number: 
16443

Complete and up to date class details, meeting times, and textbook information, if available, may be found by searching for this class in SPIRE. At the SPIRE website, select the term of the class (e.g. 'Fall 2012') and enter the 5-digit class number shown above (e.g. '12345'). If the class is not open for enrollment, you may need to specify other search criteria.