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Dec 30, 2024
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CHEM 519/5219 - Food Analysis (3 cr.)
Description
This course is designed to introduce students to the theory and application of chemical, physical and instrumental methods of food analysis. Modern separation and instrumental analysis techniques that are used for detection of food constituents (e.g. moisture, ash, nitrogen, protein, lipid, carbohydrate, vitamins, minerals, etc) as well as contaminants (e.g. mycotoxins, pesticide residues, antimicrobial agents, heavy metals, etc) are stressed. Topics will include sample handling, preparation and analysis as well as the evaluation and reporting of data. Key analytical and separation techniques such as spectroscopy, titration, potentiometry, atomic absorption, chromatography and mass spectrometry will also be presented.
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