FSCN4456
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FSCN 4456 - Advanced Food Chemistry and Analysis Laboratory (2 Cr.)
Food Science & Nutrition (11026)
TCOA - College of Food, Agricultural and Natural Resource Sciences
Course description
This laboratory course builds on students’ prior knowledge of Food Chemistry and Food Analysis. The laboratory activities are focused on key reactions in food systems related to color, lipids, enzymes, proteins, flavor, and carbohydrates.
Students will have the opportunity to enhance their analytical skills through the use of chromatographic, spectrometric, and spectroscopic methods for the identification, quantification, and chemical characterization of various food components and attributes. The course will also assess the effects of storage on reaction kinetics and their impact on different food characteristics.
prereq: 4112, 4312W
Students will have the opportunity to enhance their analytical skills through the use of chromatographic, spectrometric, and spectroscopic methods for the identification, quantification, and chemical characterization of various food components and attributes. The course will also assess the effects of storage on reaction kinetics and their impact on different food characteristics.
prereq: 4112, 4312W
Minimum credits
2
Maximum credits
2
Is this course repeatable?
No
Grading basis
OPT - Student Option
Laboratory
Requirements
FScN 4112, and 4312W
Fulfills the writing intensive requirement?
No
Typically offered term(s)
Every Spring