Food Analysis

This part of the course will cover the basic principles of the analytical procedures commonly used to analyze foods and to discuss their application to specific food components, including water, proteins, lipids, sugars, fibers and minerals. The importance and comparison of different analytical procedures will also be discussed. Foods are analyzed by scientists working in all of the major sectors of the food industry including food manufacturers, ingredient suppliers, analytical service laboratories, government laboratories, and University research laboratories. This information is critical to the understanding of the factors that determine the properties of foods, as well as to the ability to produce foods that are consistently safe, nutritious and desirable and for consumers to make informed choices about their diet.

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