Course Objectives, Requirements & Contents:

This course covers the basic science relating to the chemical and physical analysis of foods. This course will introduce principles relating to the separation and quantification of various constituents within foods. The differences and application of those methods are difficulties of the course. Mastery of organic chemistry, analytical chemistry and biochemistry are required but may be taken concurrently. This course is designed to acquaint students with the theory and application of physical and chemical methods for determining the chemical composition of foods.

Credits: 3