Course Food Analysis

Study of the basic principles of food ingredient analysis methods and the quality of the data, in terms of chemical structure, analysis and application including validation, methods of analyzing macro and micro nutrients in various food ingredients using classical methods and modern methods as well as determining appropriate analytical methods based on standard methods or journals. support accompanied by supporting laboratory activities so that students are able to master related concepts, are skilled in using tools, are able to collaborate and be responsible and can communicate their knowledge and skills scientifically and their application in the business field

Program Objectives (PO)