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FNH 4563
Food Products Evaluation

Course Description

Basic principles and applications in food product measurements, including physical, chemical and sensory tests. Methods such as container evaluation; flavor, color and odor; viscosity and solids texture; water activity and pH and acidity are discussed. Approved by the U. S. Department of Agriculture for Food Technologist certification.

Credits/Content

3 Credit Hours/13 Assignments and Final Exam

Syllabus

Sample Syllabus

Textbook/Course Materials

Total Quality Assurance for the Food Industries by: W. A. Gould and R. W. Gould,
2nd editon., 1993 (CTI Publications Baltimore, MD; PH: 410/467-3338)