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Fall 2015
Mar 29, 2024
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Information Select the Course Number to get further detail on the course. Select the desired Schedule Type to find available classes for the course. The Schedule Type links will be available only when the schedule of classes is available for the selected term.

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. Typically offered Fall.
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.



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