At the end of course students should be familiar with the food composition and complex nature, understand the principles behind analytical techniques associated with food, be able of selecting appropriate analytical method to solve practical problems, demonstrate practical proficiency in a food analysis laboratory, learn to work in groups and write consice laboratory reports, be able to use library and internet resources pertaining to food analysis
Course Content (Syllabus)
General aspects of food examination (sampling and sample handling, method selection and application). Detection and determination of constituents (natural, additives, undesirable) in various foods and beverages by employing chemical, physicochemical, biochemical and physical methods. Sensory and microbiological examination of foods and beverages.