Skip to main content

CHY 547

Theory of Food Analysis

The application of sampling techniques, physical measurement, analytical chemistry, instrumental analysis and statistical methods to the quality control for food products. Certain aspects of food processing techniques will be discussed to provide a better understanding of the quality control procedures.
Weekly Contact: Lecture:3 hrs.
GPA Weight: 1.00
Course Count: 1.00
Billing Units: 1

Prerequisites

CHY 204

Antirequisites

None

Co-Requisites

None

Custom Requisites

None

Mentioned in the Following Calendar Pages

*List may not include courses that are on a common table shared between programs.

None

Chemistry