logoClassRank

Curtin University

Areas of Study

Analytical Food Chemistry 282

  • 305856
  • Semester 2
  • 25.0
Average Rating
Difficulty Level

The theory and application of food chemistry analytical methods to the analysis of food and food constituents including protein, lipid and carbohydrate and analytical techniques; high-pressure liquid chromatography, gas chromatography, atomic absorption spectrometry and near infra red techniques. -- Course Website

Prerequisites: 306154 (v.2)<br/> Food Chemistry 281<br/> <br/> or any previous version



Post an anonymous review of this course

Overall experience
Difficulty Level
POST