The course provides a mix of theory and practical work. The lab work occurs in both the chemistry laboratory and in the food processing laboratory.
Lectures include an introduction to analytical food chemistry, HPLC, microscopy, and non-destructive methods of analysis.
Laboratory experiments include analysis of water in foods, fat-soluble vitamins in foods, Kjeldahl determination, browning in foods, soy protein properties, and a sensory science experiment.
The course is suitable for postgraduate students who have not had any exposure to Food Analysis but are interested in acquainting themselves with the fundamentals and hands-on experiences of this subject area. The students who have taken FOODSCI301 and FOODSCI610 should not take this course.