ANFS 429 - Food Analysis

Institution:

University of Delaware

Subject:

Animal and Food Sciences

Description:

Theory and practice of food analysis. Determine the chemical composition and characteristics of food. Introduction to instrumentation; spectroscopy, chromatography, electrophoresis, enzyme analysis and titration. Critically examine food analytical methods and data from journal articles including official AOAC and AACC methods and prepare scientific reports and presentations including a scientific poster.

Credits:

4.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

08/15/2010 - 06/30/2013 

Institution Website:

www.udel.edu/

Phone Number:

(302) 831-2000

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Four-one-four plan

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