|Short Description:||Principles of Food Analysis|
|Faculty or Section :||Faculty of Health, Engineering and Sciences|
|School or Department :||School of Sciences|
|Student contribution band :||Band 2|
|ASCED code :||010599 - Chemical Sciences not elsewher|
|Grading basis :||Graded|
|Version produced :||10 August 2020|
It is recommended to have completed CHE2120 and CHE2810 prior to commencing CHE2820.
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.