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FS 55101 - Food Analysis |
Credit Hours: 1.00. Principles and applications of chemical, physical, and sensory techniques to analyze foods. Class meets for 5 weeks.
1.000 Credit hours Syllabus Available Levels: Undergraduate, Graduate, Professional Schedule Types: 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. Identify government regulations that dictate industrial standard practices of food analysis. 2. Describe the principles of the official and rapid methods of analysis of the following food components: moisture, ash, fat, protein. 3. For any given food product, select and justify the use of 1) an official, and 2) a rapid method of analysis for the following food components: moisture, ash, fat, protein. 4. Describe the principles of the methods of analysis for the following food components/properties: individual sugars, starch, total dietary fiber, vitamins, individual minerals, oxygen demand, texture, color, sensory evaluation, lipid oxidation, lipid saturation, titratable acidity, extraneous matter, protein nutritional and functional properties. 5. Relate the various analyses discussed in class to quality assurance of specific food products. 6. Explain the principles and applications of the following techniques in food analysis: chromatography, electrophoresis, spectroscopy (including mass spectroscopy and MALDI), enzymatic assays, immuno-based assays. Restrictions: Must be enrolled in one of the following Levels: Graduate |
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