Food Science (FOOD)
Department of Chemistry
Faculty of Science
FOOD 3002 [0.5 credit]
Food Analysis
Techniques for analysis of food for moisture, fat, protein, ash and fibre as well as some of the minor components of food. Titrations, extractions, calorimetry, spectroscopy, immunoassays.
Pre-requisites:
FOOD 3001.
Lectures three hours a week, laboratory three hours a week.