NDFS 350
Food Analysis
Nutrition, Dietetics, and Food Science
College of Life Sciences
Course Description
Principles, methods and techniques of qualitative and quantitative physical, chemical, and biological analysis of food and food ingredients.
When Taught
Winter
Grade Rule
Grade Rule 8: A, B, C, D, E, I (Standard grade rule)
Min
4
Fixed
4
Fixed
3
Fixed
3
Title
Demonstrate Laboratory Techniques
Learning Outcome
Demonstrate practical proficiency in using laboratory techniques common to basic and applied food chemistry, quality assurance, and other food analyses.
Title
Select Appropriate Techniques
Learning Outcome
Evaluate and select the appropriate analytical technique when presented with a practical problem
Title
Prepare Written and Oral Reports
Learning Outcome
Prepare a written report and brief oral presentation covering the quality assurance tests required for the analysis of raw ingredients, intermediate products and final product of a food commodity having a standard of identity.
Title
Analyze Data using Statistics
Learning Outcome
Use statistical principles to appropriately collect and analyze data, and construct visual representation of data.
Title
Explain Analytical Techniques
Learning Outcome
Explain the principles behind food analytical techniques (primarily chemical and physical rather than microbiological or sensory).
