FSHN 4100: Food Analysis
Credits: 3. Contact Hours: Lecture 2, Laboratory 3.
Prereq: FSHN 2140 or FSHN 3110 or CHEM 2110
An introduction to the theory and application of chemical and instrumental methods for determining the constituents of food. Use of standard procedures for food analysis and food composition data bases.
(Typically Offered: Fall, Spring)