FOOD2002 (v.1) Analytical Food Chemistry
| Area: | School of Public Health |
|---|---|
| Credits: | 25.0 |
| Contact Hours: | 4.0 |
| TUITION PATTERNS: | The tuition pattern provides details of the types of classes and their duration. This is to be used as a guide only. Precise information is included in the unit outline. |
| Lecture: | 1 x 2 Hours Weekly |
| Science Laboratory: | 1 x 2.5 Hours Weekly |
| Equivalent(s): |
305856 (v.2)
Analytical Food Chemistry 282
or any previous version
|
| Prerequisite(s): |
306154 (v.2)
Food Chemistry 281
or any previous version
OR FOOD2003 (v.1) Food Chemistry or any previous version |
| UNIT REFERENCES, TEXTS, OUTCOMES AND ASSESSMENT DETAILS: | The most up-to-date information about unit references, texts and outcomes, will be provided in the unit outline. |
| Syllabus: | The theory and application of food chemistry analytical methods to the analysis of food and food constituents including protein, lipid and carbohydrate and analytical techniques; high-pressure liquid chromatography, gas chromatography, atomic absorption spectrometry and near infra red techniques. |
| Field of Education: | 019905 Food Science and Biotechnology |
| Result Type: | Grade/Mark |
Availability
Availability Information has not been provided by the respective School or Area. Prospective students should contact the School or Area listed above for further information.
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