|Lecture hours per week|
|Lab hours per week||4|
This course introduces students to the principles, methods, and techniques in the compositional analysis of food. Traditional and instrumental methods of analysis will be reviewed including the criteria for choosing an analytical method. Methods for data analysis and sampling techniques will also be reviewed. Students will perform laboratory analysis of various food samples using official AOAC methods analyzing properties such as moisture content, ash, fat, proteins, carbohydrates, vitamins, minerals, and food additives.