3 classes matched your search criteria.

Fall 2021  |  FSCN 4312W Section 001: Food Analysis (23490)

Instructor(s)
Class Component:
Lecture
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
UMNTC Liberal Education Requirement
Enrollment Requirements:
Stat 3011
Meets With:
FSCN 5312 Section 001
Times and Locations:
Regular Academic Session
 
09/07/2021 - 12/15/2021
Mon, Wed, Fri 12:50PM - 01:40PM
UMTC, St Paul
Ruttan Hall 143
Enrollment Status:
Open (23 of 40 seats filled)
Also Offered:
Course Catalog Description:
The course covers major analytical tools needed for any investigation in food science and technology, whether by the food industry, governmental agencies, or universities. Specifically, the course covers: application of quantitative and qualitative physical, chemical, and instrumental methods used for analysis and examination of food constituents, ingredients, and products; sensory evaluation techniques; and evaluation of methods and interpretation of results. The course covers methods used for: compositional analysis of foods; chemical characterization of foods and food constituents; and spectroscopic, chromatographic, and spectrometric analysis used for the detection, identification, and quantification of food macro- and micro- components. In this course the students will learn to identify the appropriate methods of analysis based on the investigation purpose, either nutrition labeling, quality control, product development, or scientific research. prereq: FSCN 4112
Class Description:
The course covers major analytical tools needed for any investigation in food Science and technology, whether by the food industry, governmental agencies, or universities. Specifically, the course covers: application of quantitative and qualitative physical, chemical and instrumental methods used for analysis and examination of food constituents, ingredients and products; sensory evaluation techniques; evaluation of methods and interpretation of results. The course covers methods used for: compositional analysis of foods; chemical characterization of foods and food constituents; spectroscopic and chromatographic analysis used for the detection, identification and quantification of food macro- and micro- components; examination of the physical properties of foods; and sensory evaluation of food products. In this course the students will learn to identify the appropriate methods of analysis based on the investigation purpose, which can be nutrition labeling, quality control, product development, or scientific research. This course is intended for upper division undergraduate and graduate students majoring in Food Science.
Textbooks:
https://bookstores.umn.edu/course-lookup/23490/1219
Instructor Supplied Information Last Updated:
8 March 2010

Fall 2021  |  FSCN 4312W Section 002: Food Analysis (23491)

Instructor(s)
Class Component:
Laboratory
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
09/07/2021 - 12/15/2021
Mon 09:35AM - 12:30PM
UMTC, St Paul
Virtual Rooms LAB-TBA
Auto Enrolls With:
Section 001
Enrollment Status:
Open (8 of 15 seats filled)
Course Catalog Description:
The course covers major analytical tools needed for any investigation in food science and technology, whether by the food industry, governmental agencies, or universities. Specifically, the course covers: application of quantitative and qualitative physical, chemical, and instrumental methods used for analysis and examination of food constituents, ingredients, and products; sensory evaluation techniques; and evaluation of methods and interpretation of results. The course covers methods used for: compositional analysis of foods; chemical characterization of foods and food constituents; and spectroscopic, chromatographic, and spectrometric analysis used for the detection, identification, and quantification of food macro- and micro- components. In this course the students will learn to identify the appropriate methods of analysis based on the investigation purpose, either nutrition labeling, quality control, product development, or scientific research. prereq: FSCN 4112
Class Notes:
This class will meet in FSCN 65
Class Description:
The course covers major analytical tools needed for any investigation in food Science and technology, whether by the food industry, governmental agencies, or universities. Specifically, the course covers: application of quantitative and qualitative physical, chemical and instrumental methods used for analysis and examination of food constituents, ingredients and products; sensory evaluation techniques; evaluation of methods and interpretation of results. The course covers methods used for: compositional analysis of foods; chemical characterization of foods and food constituents; spectroscopic and chromatographic analysis used for the detection, identification and quantification of food macro- and micro- components; examination of the physical properties of foods; and sensory evaluation of food products. In this course the students will learn to identify the appropriate methods of analysis based on the investigation purpose, which can be nutrition labeling, quality control, product development, or scientific research. This course is intended for upper division undergraduate and graduate students majoring in Food Science.
Textbooks:
https://bookstores.umn.edu/course-lookup/23491/1219
Instructor Supplied Information Last Updated:
8 March 2010

Fall 2021  |  FSCN 4312W Section 003: Food Analysis (23807)

Instructor(s)
Class Component:
Laboratory
Class Attributes:
UMNTC Liberal Education Requirement
Meets With:
FSCN 5312 Section 002
Times and Locations:
Regular Academic Session
 
09/07/2021 - 12/15/2021
Wed 09:35AM - 12:30PM
UMTC, St Paul
Virtual Rooms LAB-TBA
Auto Enrolls With:
Section 001
Enrollment Status:
Closed (15 of 15 seats filled)
Course Catalog Description:
The course covers major analytical tools needed for any investigation in food science and technology, whether by the food industry, governmental agencies, or universities. Specifically, the course covers: application of quantitative and qualitative physical, chemical, and instrumental methods used for analysis and examination of food constituents, ingredients, and products; sensory evaluation techniques; and evaluation of methods and interpretation of results. The course covers methods used for: compositional analysis of foods; chemical characterization of foods and food constituents; and spectroscopic, chromatographic, and spectrometric analysis used for the detection, identification, and quantification of food macro- and micro- components. In this course the students will learn to identify the appropriate methods of analysis based on the investigation purpose, either nutrition labeling, quality control, product development, or scientific research. prereq: FSCN 4112
Class Notes:
This class will meet in FSCN 65
Class Description:
The course covers major analytical tools needed for any investigation in food Science and technology, whether by the food industry, governmental agencies, or universities. Specifically, the course covers: application of quantitative and qualitative physical, chemical and instrumental methods used for analysis and examination of food constituents, ingredients and products; sensory evaluation techniques; evaluation of methods and interpretation of results. The course covers methods used for: compositional analysis of foods; chemical characterization of foods and food constituents; spectroscopic and chromatographic analysis used for the detection, identification and quantification of food macro- and micro- components; examination of the physical properties of foods; and sensory evaluation of food products. In this course the students will learn to identify the appropriate methods of analysis based on the investigation purpose, which can be nutrition labeling, quality control, product development, or scientific research. This course is intended for upper division undergraduate and graduate students majoring in Food Science.
Textbooks:
https://bookstores.umn.edu/course-lookup/23807/1219
Instructor Supplied Information Last Updated:
8 March 2010

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