Modern analytical techniques/instruments and their application to food analysis are presented and discussed. Basic analytical chemical principles and methodology are covered with specific emphasis on their use in answering food analysis questions. Major topics include, proximate analysis, spectroscopy, high performance liquid and gas chromatography, and mass spectroscopy. Weekly hours: 3 Lecture hoursPrerequisite(s): FABS 110.3 and BMSC 200.3 or PLSC 317.3, or permission of the instructor. CHEM 250.3 is strongly recommended. Note: Offered in alternate years. Students with credit for FABS 417 will not receive credit for FABS 317. This course is mutually exclusive with FDSC 817. This course cannot be taken for credit after previously taking FDSC 817.3
Modern analytical techniques/instruments and their application to food analysis are presented and discussed. Basic analytical chemical principles and methodology are covered with specific emphasis on their use in answering food analysis questions. Major topics include, proximate analysis, spectroscopy, high performance liquid and gas chromatography, and mass spectroscopy. Weekly hours: 3 Lecture hoursPrerequisite(s): FABS 110.3 and BMSC 200.3 or PLSC 317.3, or permission of the instructor. CHEM 250.3 is strongly recommended. Note: Offered in alternate years. Students with credit for FABS 417 will not receive credit for FABS 317. This course is mutually exclusive with FDSC 817. This course cannot be taken for credit after previously taking FDSC 817.3
