(4.0 cr; prereq 4111, Stat 3011)

Fall semester.  See class schedule for dates, times, and locations.

Lloyd Metzger

Application of chemical, physical, instrumental and sensory analytical techniques in the analysis of foods.

Lecture, discussion, laboratory. Students will learn to maintain laboratory data books and will use spreadsheet, word processing and statistic software.

Laboratory:

1. Perform proximate analysis and evaluate the physical/chemical properties of food,
2. Perform instrumental and sensory analysis of food,
3. Write concise, clear laboratory reports that demonstrate an understanding of the analysis conducted in the laboratory, and
4. Follow standard safety procedures during laboratory experiments.

Lecture:

1. Demonstrate an understanding of the basic scientific principles associated with each type of food analysis,
2. Demonstrate an understanding of data interpretation for each type of food analysis,
3. Demonstrate the ability to select an appropriate method or method adaptation for different food matrixes, and
4. Understand and evaluate the advantages and disadvantages of different analysis methods that can be applied to a specific food.

Students will prepare formal lab reports for most laboratories. They will turn in one term paper that will be graded and returned for revision.

Nielsen, S. S., Editor. 1998. Food Analysis, 3rd Edition. Kluwer academic. New York, NY.

Check class schedule for complete textbook listings.

The laboratories will count 25%, examinations 60% (one quiz and three exams counting the final), and Individual project 15%.

Exam Schedule: One quiz and two exams during the semester - times are listed in the course schedule. Final - Tuesday Dec. 16th 1:30-3:30 PM