FDSCI 727 - Chemical Methods of Food Analysis

Methods for quantitative, physical, and chemical analyses of foods and food products. Analytical techniques covered will include spectroscopy, chromatography, mass spectrometry, immunochemistry and atomic absorption. The analyses will be related to standards and regulations for food processing. Meets during first half of semester.

Credits: (2)

Note
Three hours lec. and three hours lab a week.

Requisites
Rec. Pr.: FDSCI 501.

When Offered
I

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