Course Description
This course will cover the methods used for food analysis, food sampling, and the theoretical bases of the methods used for estimation of food components , determine the percentage of moisture, ash , minerals , carbohydrates , lipids , nitrogenous compounds and determination of food components by modern methods.
Course ID: NUTR 225
| Credit hours | Theory | Practical | Laboratory | Lecture | Studio | Contact hours | Pre-requisite | 4 | - | CHEM 133; NUTR 215 |
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