Food Science 581 - Analysis Food Products

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.

Should have completed Food Science 541 before enrolling (or see instructor for permission).