Subject: Food and Bioproduct Sciences
Credit units: 3
Offered: Term 2 only
Weekly hours: 3 Lecture hours and 4 Practicum/Lab hours
College: Agriculture and Bioresources
Department: Food and Bioproduct Sciences


Modern analytical techniques/instruments and their application to food analysis are presented and discussed. Basic analytical chemical principles and methodology are covered with specific emphasis on their use in answering food analysis questions. Major topics include, proximate analysis, spectroscopy, high performance liquid and gas chromatography, and mass spectroscopy. The laboratory section consists of ten or eleven practical sessions that support the theoretical information presented in lectures.

Prerequisite(s): BMSC 200
Note: Offered in alternate years. Students with credit for FAMS 417 will not receive credit for FABS 417.

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