NDFS 350

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Food Analysis

Course Description

Principles, methods and techniques of qualitative and quantitative physical, chemical, and biological analysis of food and food ingredients.

When Taught

Winter

Min

4

Fixed

4

Fixed

3

Fixed

3

Title

Demonstrate Laboratory Techniques

Learning Outcome

Demonstrate practical proficiency in using laboratory techniques common to basic and applied food chemistry, quality assurance, and other food analyses.

Title

Select Appropriate Techniques

Learning Outcome

Evaluate and select the appropriate analytical technique when presented with a practical problem

Title

Prepare Written and Oral Reports

Learning Outcome

Prepare a written report and brief oral presentation covering the quality assurance tests required for the analysis of raw ingredients, intermediate products and final product of a food commodity having a standard of identity.

Title

Analyze Data using Statistics

Learning Outcome

Use statistical principles to appropriately collect and analyze data, and construct visual representation of data.

Title

Explain Analytical Techniques

Learning Outcome

Explain the principles behind food analytical techniques (primarily chemical and physical rather than microbiological or sensory).