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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.
3.000 Credit hours Syllabus Available Levels: Undergraduate, Graduate, Professional 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. Select and justify the use of: (for any given food product) 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 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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