Learning objectives
The principal aim of the course is to provide a general knowledge of the organization of a laboratory of food analysis and the main analytical procedures for the determination of proximate composition, pH, aW, fatty acid composition, macro and microelements
Prerequisites
none
Course unit content
Organization of the laboratory of food analysis
Procedures of analysis for the determination of proximate composition, pH, aW, fatty acid composition, macro and microelements
Full programme
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Bibliography
Power Point presentations provided by the teacher
Teaching methods
Lectures and procticals
Assessment methods and criteria
Written exam
Other information
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