|Faculty or Section :||Faculty of Health, Engineering and Sciences|
|School or Department :||School of Agriculture and Environmental Science|
|Student contribution band :||Band 2|
|Grading basis :||Graded|
|Version produced :||24 May 2022|
The quality of a food is very much dependent on the presence or absence of a variety of components. Thus to assess food quality the analysis of the individual components of food needs to be performed. This course explores the various analytical techniques which can be used to determine the components of food and thus inform as to the quality of food, especially from a nutritional viewpoint.
The key analytical approaches to monitoring food components are described in this course. This includes contemporary approaches to determining moisture, ash, protein, lipid, fibre 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.