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Syllabus Information

 

Summer 2015
Mar 28, 2024
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Information Use this page to maintain syllabus information, learning objectives, required materials, and technical requirements for the course.

Syllabus Information
FS 46700 - Food Analysis
Associated Term: Summer 2015
Learning Outcomes: 1. Describe the principles of the official and rapid methods of analysis for the following food components: moisture, ash, fat, and protein. 2. For any given food product, select and justify the use of: a) an official method, and b) a rapid method of analysis for the following food components: moisture, ash, fat, and protein. 3. Describe the principles of the method(s) of analysis for the following food components or properties: individual sugars, starch, total dietary fiber, individual minerals, oxygen demand, texture, color, lipid oxidation, lipid saturation, titratable acidity, extraneous matter, protein nutritional quality, protein functional properties. 4. Explain the principles and applications of the following techniques in food analysis: chromatography, electrophoresis, spectroscopy, spectrometry, immune-based assays, enzymatic assays, animal assays. 5. Identify government regulations that dictate industrial standard practices of food analysis.
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