This course provides practical experience in analytical techniques associated with food and bioproduct chemistry and compositional analysis. Major topics include compositional analysis, physical properties of foods, and ingredient functionality. The practicum will be supported by theoretical and explanatory information presented in lectures. Prerequisite(s): FABS 315.3 and FABS 317.3, or permission of the instructor Note: Offered annually. Students who have previously taken FABS 315.3 (pre-2023), FABS 417.3, FAMS 415.3 or FAMS 417.3 will not receive credit for FABS 456.3.
This course provides practical experience in analytical techniques associated with food and bioproduct chemistry and compositional analysis. Major topics include compositional analysis, physical properties of foods, and ingredient functionality. The practicum will be supported by theoretical and explanatory information presented in lectures. Prerequisite(s): FABS 315.3 and FABS 317.3, or permission of the instructor Note: Offered annually. Students who have previously taken FABS 315.3 (pre-2023), FABS 417.3, FAMS 415.3 or FAMS 417.3 will not receive credit for FABS 456.3.
