DIET 212 : FOOD ANALYSIS (PRACTICAL)
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Credits:
1
The aim of this course is to introduce students to analytical techniques for the determination of macronutrient constituents of foods and formulated diets. The course involves laboratory introduction to principles and analytical techniques of nutritional research. It emphasizes on analytical concepts and skills required to determine nutrient function and methods for assessing the composition of foods. Students will gain knowledge on the concept of preparing food samples for analysis and how to operate instruments, which are used to analyze food.