FOSC 401: Food Chemistry and Analysis Laboratory [Prerequisite: FOSC 301, 302, NUTN 304]
Credits:
3
Food Analysis laboratory practice. Chemical, physical and microscopy techniques for the analysis of food products. Sampling methods. Reporting of analytical data. Official methods of food analysis. Appreciation of the principles of analytical techniques for Moisture, Proteins, lipids, carbohydrates and colour analysis of foods. Chemical analysis of water quality. Instrumental methods of food analysis. Applications of spectroscopy.
Laboratory experience in Food Chemistry. Protein, carbohydrate, lipids properties, colour and flavour measurement of selected processed foods. Analysis of browning systems.