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The current and official versions of the course specifications are available on the web at http://www.usq.edu.au/course/specification/current.
Please consult the web for updates that may occur during the year.

CHE2820 Principles of Food Analysis

Short Description: Principles of Food Analysis
Units : 1
Faculty or Section : Faculty of Health, Engineering and Sciences
School or Department : School of Agric, Comp and Environ Sciences
Student contribution band : Band 2
ASCED code : 010599 - Chemical Sciences not elsewher
Grading basis : Graded
Version produced : 23 May 2019

Other requisites

It is recommended to have completed CHE2120 and CHE2810 prior to commencing CHE2820.

Synopsis

The key analytical approaches to monitoring food components are described in this course. This includes contemporary approaches to determining moisture, ash, protein, lipid, fiber and carbohydrate content in food. The course will also examine methods for determining the nutraceutical content of food including vitamins, minerals, antioxidants and other additives.

Course offers

Semester Mode Campus
Semester 2, 2019 On-campus Toowoomba
Semester 2, 2019 Online