FDST 4080/6080

INSTRUMENTAL METHODS OF FOOD ANALYSIS

 

Spring 2004

Instructor:
Philip Koehler

Credit:
3 Semester hrs; lecture and lab.

Description:
Instruments that are applied to analysis of food will be discussed and demonstrated.

Text* and References:
*Nielsen, S.S.   Food Analysis, Third   Edition, Aspen Publishers, Gaithersburg, MD.   1998.

Pomeranz and Meloan, "Food Analysis: Theory and Practice", Third Edition, AVI, Westport, CN   1994.

Willard, Merritt and Dean, "Instrumental Methods   of Analysis", Van Nostrand Co., New York.

Silverstein, Bassler and Morrill, "Spectrophotometric   Identification of Organic Compounds", Fourth   Edition, John Wiley and Sons, New York, 1981.

Upon successful completion of this course students should have the ability to:

Grading will be based on the best four out of five 100 point Exams plus a 200 point Final.   No make-up exams will be given since everyone can discard out one exam score.   Graduate students will be required to submit a term paper dealing with some phase of instrumental analysis.

Attendance: Attendance is highly recommended to achieve the course goals. These goals require both an accumulation of facts and practical experience that is best acquired by class attendance.   Lab attendance is mandatory.

All students are referred to the University of Georgia Academic Honesty Policy as set forth in the UGA Student Handbook

COURSE OUTLINE