About NFS 2410 A
Covers basic analytical techniques used in food analysis. Students will learn physical tests (appearance, texture, specific gravity, refractive index, viscosity, rheology) and chemical analysis (moisture, ash, protein, lipid, carbohydrates, fiber, sugars, minerals, vitamins). Basic instrumental techniques will also be introduced, such as GC, HPLC, Fluorescence and FTIR. Students will learn lab safety protocols, apply appropriate methods, perform analysis and interpret results to prepare reports. Prerequisite: CHEM 1580. Co-requisite: NFS 2210 or Instructor permission.
Notes
PACE Students by Permission and Override
Syllabus Unavailable
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