Course Description
Principles, methods and techniques for quantitative physical and chemical analyses of food, nutraceutical, and pharmaceutical products. Results of analyses evaluated in terms of quality standards and governing regulations.
Spring 2026
Instructors
Meeting Patterns
Classes Start:
January 12, 2026
Classes End:
April 28, 2026
Location:
00105 Schaub Food Science Bui
Class Days:
M W
Class Start Time:
10:40am
Class End Time:
11:30am
Class Type:
Lecture
Credits:
4.00
Restrictions:
Prerequisite: FS 402