Food Science 581 - Analysis Food Products
Spring
2013
D01
0.00
TU 2:30PM 3:45PM
UMass Amherst
16139
Physical, chemical, and spectroscopic techniques in food analysis: proximate analysis, extraction, densimetry, spectroscopy, rheology, microscopy, refractometry, polarimetry, chromatography, enzymatic and immunological assays, and sensory evaluation methods emphasizing theoretical basis of measurements and laboratory calculations. Prerequisite: Chem 312 or equivalent.
Multiple required components--lab and/or discussion section. To register, submit requests for all components simultaneously.