Course Food Nutrition Analysis

This course contains a discussion of food composition and the scope of nutrient analysis, introduction to laboratory equipment and work safety, water characteristics and various methods of analyzing water content in food, characteristics of ash and methods of analyzing food ash content, characteristics of carbohydrates and methods of analyzing food carbohydrates, fat characteristics and analysis of food fat content, protein characteristics and analysis of food protein, vitamin characteristics and analysis of food vitamin levels, anti-nutritional substances and other food compounds and analysis of anti-nutrition substances and other food compounds. Learning is carried out using the Problem Base-Learning model, discussion method, question and answer, practice solving example problems.

Program Objectives (PO)