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What you'll be able to do (official learning outcomes)
describe and use principal analytical methods used for quantifying the composition and reactions of food components
interpret and report data derived from chemical experiments/analysis in a meaningful way
apply basic statistical methods to sampling/testing and the analysis of experimental data
choose appropriate analytical techniques for foods and when/how to use them in a food processing environment/situation such as QA&/QC
Course contents
Principles and application of analytical methods such as photometry, colorimetry, gravimetry and refractometry. Physical and chemical analysis of water and other major food components – carbohydrates, fats, proteins, minerals; analyses for food colours, additives, trace metals and contaminants.
Source: the Nigerian Universities Commission (NUC) Core Curriculum and Minimum Academic Standards (CCMAS). StudyOps loads this syllabus automatically when you study BST 314.