Subject: Food Science
Credit units: 3
College: Graduate and Postdoc Studies
Department: Food and Bioproduct Sciences
Description
This advanced laboratory techniques course provides graduate students with both theory (lecture) and laboratory practice on diverse analytical techniques associated with food and bioproduct chemistry and compositional analysis. Major topics of the lectures include various food compositional analysis, physical property and ingredient functionality testing. Both traditional approaches and advanced analytical technologies will be covered. For the lab portion, hands-on training and practice of fundamental food analysis skills will be conducted. Students will learn various official food compositional analysis approaches, and will apply them to real-world food product analysis during the lab session. A one-time in-class experiment design will be conducted to evaluate students’ knowledge and understanding of the analytical methods learned during the semester. A term paper on advanced food analysis technology from peer-reviewed journals will be assigned and critically evaluated.
Restriction(s): CGPS Graduate Course: Open to APMC, FDSC and FABS PGD students.
Prerequisite(s): Undergraduate courses for Food Chemistry and Food Analysis.
Note: Students who have received credit for FABS 456 cannot take this advanced graduate course for credit.
Upcoming class offerings
For full details about upcoming courses, refer to the class search tool or, if you are a current student, the registration channel in PAWS.
Syllabi
The syllabus is a public document that provides detail about a class, such as the schedule of activities, learning outcomes, and weighting of assignments and examinations.
Once an instructor has made their syllabus publicly available on USask's Learning Management System, it will appear below. Please note that the examples provided below do not represent a complete set of current or previous syllabus material. Rather, they are presented solely for the purpose of indicating what may be required for a given class. Unless otherwise specifically stated on the content, the copyright for all materials in each course belongs to the instructor whose name is associated with that course. The syllabus is the intellectual property of instructors or the university.
For more information, visit the Academic Courses Policy , the Syllabus page for instructors, or for students your Academic Advising office.