FOSC 401 — Food Chemistry and Analysis Laboratory
Nutrition and Food Science · University of Ghana
[Prerequisite: FOSC 301, 302, NUTN 304] Food Analysis laboratory practice. Chemical, physical and microscopy techniques for the analysis of food products. Sampling methods. Reporting of analytical data. Official methods of food analysis. Appreciation of the principles of analytical techniques for Moisture, Proteins, lipids, carbohydrates and colour analysis of foods. Chemical analysis of water quality. Instrumental methods of food analysis. Applications of spectroscopy. Laboratory experience in Food Chemistry. Protein, carbohydrate, lipids properties, colour and flavour measurement of selected processed foods. Analysis of browning systems.
- Credits
- 3
- Level
- Level 400
- Semester
- Semester One
Other courses on this programme
- FOSC 300 — Internship
- FOSC 310 — Professional Development Seminar
- FOSC 400 — Food Science Project
- FOSC 403 — Food Packaging
- FOSC 404 — Food Quality Assurance, Laws and Regulations
- FOSC 405 — Sensory Analysis of Foods [Prerequisite FOSC 305],
- FOSC 406 — Principles of Food Product Development
- FOSC 407 — Plant Products Processing Technology [Prerequisite FOSC 308]
- FOSC 408 — Industrial Microbiology and Food Biotechnology
- FOSC 409 — Animal Products Processing Technology
- FOSC 410 — Special Topics in Food Science/Independent Study
- FOSC 411 — Food Commodity Processing Technology Laboratory
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Start freeCourse details from University of Ghana Volume 3 Handbook for the Bachelor's Degree: Course Descriptions for Programmes in the Sciences (2017).