Food Chemistry Analysis


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IFT113 - Food Chemistry Analysis


IFT112 - Food Chemistry, Introduction

This course covers basic wet chemistry and instrumental techniques used in the analysis of foods and food products. Topics include use of Gas Chromatography (GC), High Performance Liquid Chromatography (HPLC) and Atomic Absorption Spectroscopy in food laboratory for validating nutrient label claims, Sample preparation techniques and quality assurance and quality control procedures applied in food analysis. Also covered are good laboratory practices, interpretation of results of food analysis and report of results in accredited food laboratory. (Lectures and Labs)

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