NUT323 Food Analysis

[1–3, 2 cr.]

This course introduces the various principles and techniques used to determine the chemical composition of foods. It covers the use of titration, extraction, gravimetry, colorimetry, spectrometry, and chromatography, in addition to the application of data analysis methods to report the results.

Semester(s)/Term Offered: Usually in the Fall.

Prerequisite: CHM313 Organic Chemistry I Lab.