FDSC 2110 - Food Analysis Laboratory

Spring. 2 credits. Letter grades only.

Prerequisite: CHEM 1570 and CHEM 2070 or equivalent.

C. Loss.

The experiments conducted in Food Analysis lab provide context for the application of principles of food analysis. Students will analyze complex food products for lipids, minerals, carbohydrates, proteins and other components, and through this process, hone their basic lab skills, including organization and time management. Experiments are designed to introduce a variety of techniques commonly used in food science and nutrition analytical labs. The techniques, process, and problems presented to students in this lab will have application for career paths in product development, research and development, quality control, food safety, and industry regulations, among others.

Outcome 1: Work safely and confidently in a food analysis lab setting.

Outcome 2: Properly sample product for physical and biochemical analysis.

Outcome 3: Work proficiently using procedures and equipment for the physical and biochemical analysis of foods.

Outcome 4: Maintain a clearly organized lab notebook.

Outcome 5: Identify sources of error in scientific analysis of food.

Outcome 6: Communicate results from experiments, clearly identify patterns in results, and interpret their significance and utility.