Food Chemistry Analysis Exam Preparation
Guide
Course Introduction
Food Chemistry Analysis explores the chemical composition and properties of foods, emphasizing methods used to analyze nutrients, additives, contaminants, and other components. The course covers fundamental laboratory techniques such as spectroscopy, chromatography, and titration, as well as modern instrumental approaches for qualitative and quantitative analysis. Students will learn how to interpret analytical data, practice problem-solving in food chemistry contexts, and understand regulatory standards for food safety and quality assessment. This course is essential for those pursuing careers in food science, nutrition, safety, or quality control.
Recommended Textbook
Quantitative Chemical Analysis 9th Edition by Daniel C. Harris
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