Food Analysis Lab.(I)

Course ID: B32030GJ

Credits: 2

Objective:

This course is designed to make students comprehend the major and minor components from food matrix. The application of different analytical methods suitable for different types of foods are complied with AOAC methods. Through the accomplishment of the lectures and laboratory practices, the individuals will establish the concept of validation and follow the governmental and international standards.

Course Prerequisites: Chemistry、food chemistry (1)

Outline: Introduction on the aspects of food analysis that affects governments, schools and research institutions, explains the principles and applications of food component analysis, understands the chemical characteristics and physical properties of food, and selects applicable analytical methods and instruments.

Teaching Method: The course materials are combined with self-edited lecture notes and text books. Interactive teaching style and enlightenment with questions-based learning are implemented.

Reference: Food Analysis (fourth edition). Edited by S. Suzanne Nielsen (2010), ISBN 978-1-4419-1477-4, Springer New York Dordrecht Heidelberg London