Food and Bioproducts Analysis (FABS 417.3)

Recent/Current Offerings

Syllabus / Public content Section Term Instructor
FABS 417 01 January 2016 Nicholas Low (primary instructor)

Description

Modern analytical techniques/instruments and their application to food analysis are presented and discussed. Basic analytical chemical principles and methodology are covered with specific emphasis on their use in answering food analysis questions. Major topics include, proximate analysis, spectroscopy, high performance liquid and gas chromatography, and mass spectroscopy. The laboratory section consists of ten or eleven practical sessions that support the theoretical information presented in lectures.

Prerequisite(s)

BMSC 200

Note

Offered in alternate years. Students with credit for FAMS 417 will not receive credit for FABS 417.

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