Official NUC CCMAS syllabus

FST 302 — Basic Food Chemistry

FST department course · Nigerian universities

What you'll be able to do (official learning outcomes)

• understand the general methods of proximate analysis of food
• determine important food constituents including food colours, trace elements and contaminants
• identify free and bound lipids; and
• distinguish between the basic principles involved in Lane & Eynon’s, Munson & Walker, and Dubois methods

Course contents

Proximate analysis of food; analysis of moisture, crude fat, crude protein, crude fibre, ash and total carbohydrate. Determination of important food constituents including food colours, trace elements and contaminants. Other methods of protein determination apart from total Nitrogen by Kjedahl method.

Source: the Nigerian Universities Commission (NUC) Core Curriculum and Minimum Academic Standards (CCMAS). StudyOps loads this syllabus automatically when you study FST 302.

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