Techniques for analysis of food for moisture, fat, protein, ash and fibre as well as some of the minor components of food. Titrations, extractions, calorimetry, spectroscopy, immunoassays. Prerequisite(s): FOOD 3001.Lectures three hours a week, laboratory three hours a week.
Techniques for analysis of food for moisture, fat, protein, ash and fibre as well as some of the minor components of food. Titrations, extractions, calorimetry, spectroscopy, immunoassays. Prerequisite(s): FOOD 3001.Lectures three hours a week, laboratory three hours a week.