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Detailed Course Information


Fall 2017
Jul 05, 2020
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FOOD 4160 - Food Analysis 1
This course exposes students to the principles, methods, and techniques of qualitative and quantitative physical, chemical and biological analyses of foods. Major emphasis is placed on understanding the basic principles of classical and instrumental methods of analysis. Criteria for the choice of various analytical methods, methods for treating data and sampling techniques will be studied. Prerequisite: FOOD 2500.

3.0 Credit hours

Agricultural & Food Sciences, Agriculture lab

Food & Human Nutrititional Sci Department

Must be enrolled in one of the following Colleges:     
      Faculty of Science
      Faculty of Human Ecology
      College of Medicine
      Faculty of Management
      Faculty of Agric.and Food Sci.
      Faculty of Architecture
      Faculty of Social Work
      College of Nursing
      School of Art
      Faculty of Graduate Studies
      Faculty of Music
      Faculty of Kines & Rec Mgmt
      Extended Education
      Faculty of Env, Earth, & Res
      Faculty of Health Sciences
      Faculty of Arts
Must be enrolled in one of the following Campuses:     
      Main (Fort Garry & Bannatyne)

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