| Objectives: |
The aim of this course is to enable students to learn the basic principles of food analyses, the importance of analyses and their legal bases; to provide knowledge about sampling, sample preparation, laboratory safety and fundamental analytical methods; and to enable students to understand and evaluate chemical, physical, sensory and microbiological analyses within the duties and responsibilities of a laboratory technician. |
| Content: |
This course covers an introduction to food analysis, the importance of analyses and related legislation, sources of errors in analyses, sampling and sample preparation, laboratory equipment and safety, preparation of solutions and concentration calculations, moisture, ash, vitamin, acidity, pH, lipid and protein analyses, sensory analyses, and basic microbiological analysis applications. |