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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 Nutritional Sci Department Restrictions: 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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