The purpose of this course is to expose students to the principles, methods, and techniques of qualitative and quantitative physical, chemical and biochemical analyses of foods. Throughout the course, major emphasis will be placed on understanding the basic principles of classical and instrumental methods of analysis, with lesser emphasis on details of specific methods. Criteria for the choice of various analytical methods will be presented. Methods of treating data and sampling techniques will be studied. Different topics will focus on common methods of proximate analysis and related techniques used in analysis of food and food ingredients
- Teacher: Mary Apolot
- Teacher: Gerald Tumwine
- Enrolled students: No students enrolled in this course yet