3 credits
Spring 2026 Lecture Upper Division
Application of quantitative and qualitative physical, chemical, and instrumental methods of analysis to the examination of food products; evaluation of methods for specific applications.
Learning Outcomes1Describe the principles of the official and rapid methods of analysis for the following food components: moisture, ash, fat, and protein.
2Select and justify the use of: (for any given food product) a) an official method, and b) a rapid method of analysis for the following food components: moisture, ash, fat, and protein.
3Describe the principles of the method(s) of analysis for the following food components or properties: individual sugars, starch, total dietary fiber, individual minerals, oxygen demand, texture, color, lipid oxidation, lipid saturation, titratable acidity, extraneous matter, protein nutritional quality, protein functional properties.
4Explain the principles and applications of the following techniques in food analysis: chromatography, electrophoresis, spectroscopy, spectrometry, immune-based assays, enzymatic assays, animal assays.
5Identify government regulations that dictate industrial standard practices of food analysis.
Prerequisites
made by Purdue students.