FSC 115 - Food Analysis

Prerequisite: FSC 41 or FSC 112; MATH 11 or AGBS 71; or permission of instructor
Application of analytical techniques and instrumental methods used in the analysis of food composition. Laboratory analyses include proximate, fatty acids, Brix, titratable acidity, mineral, peroxidase, peroxide values, reducing sugars, vitamins, and filth.

Weekly Lecture Hours: 2
Weekly Lab/Activity Hours: 3
Units: 3

Course Typically Offered: Spring