FNH_V 302 - 101 - (Lecture)

Principles of and procedures for analysis of the chemical and physical properties of food; proximate analysis; introduction to instrumental analysis; reporting and analysis of data. [3-0-1] Prerequisite: Either (a) CHEM 201 or (b) CHEM 205; and either (a) CHEM 203 or (b) CHEM 233.