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Summer 2015
Mar 29, 2024
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FS 46700 - Food Analysis
Credit Hours: 3.00. Application of quantitative and qualitative physical, chemical, and instrumental methods of analysis to the examination of food products; evaluation of methods for specific applications. Typically offered Spring.
3.000 Credit hours

Syllabus Available
Levels: Graduate, Professional, Undergraduate
Schedule Types: Distance Learning, Lecture

Offered By: College of Agriculture
Department: Department of Food Science

Course Attributes:
Upper Division

May be offered at any of the following campuses:     
      West Lafayette

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.


Prerequisites:
(Undergraduate level CHM 25500 Minimum Grade of C- or Undergraduate level CHM 25700 Minimum Grade of C- or Undergraduate level CHM 26100 Minimum Grade of C- or Undergraduate level CHEM C3410 Minimum Grade of C- or Undergraduate level MCMP 20400 Minimum Grade of C-) and (Undergraduate level STAT 30100 Minimum Grade of D- or Undergraduate level STAT 35000 Minimum Grade of D- or Undergraduate level STAT 43300 Minimum Grade of D- or Undergraduate level STAT 50100 Minimum Grade of D- or Undergraduate level STAT 50300 Minimum Grade of D- or Undergraduate level STAT 51100 Minimum Grade of D-) and (Undergraduate level FS 45300 Minimum Grade of D- [may be taken concurrently] or Undergraduate level FN 45300 Minimum Grade of D- [may be taken concurrently] or Undergraduate level NUTR 45300 Minimum Grade of D- [may be taken concurrently])

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