HND226L

Course Description

This course is focused on the application of qualitative and quantitative techniques used in the physical, chemical, sensory and instrumental examination of food products. The lectures will cover the basic principles of analytical procedures and techniques commonly used to determine the chemical composition, physical properties and sensory characteristics of foods. The aim of the laboratory sessions is to give students experience in performing food analysis experiments, analyzing data and reporting their findings. In addition, students are expected to work in teams in the lab to prepare their lab reports where they will learn how to identify and critically assess the most appropriate analytical methods for analyzing the properties of a particular food product.

Course Details