CULG 410 — Food Chemistry and Analysis
This course covers methods for quantitative, physical, and chemical analyses of foods and food products. Analytical techniques covered will include spectroscopy, chromatography, mass spectrometry, immunochemistry, and atomic absorption. The analyses will be related to standards and regulations for food processing. Students will also study the principles of physical and chemical methods and instrumentation for measuring protein, fat, moisture, and ash content. Students will also learn to identify and determine fat and oil quality characteristics.