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Food Analysis

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Course Credithours


Course Description

   Application and theory of physical and chemical instrumental techniques for determination of composition and quality of food includes basic and modern laboratory methods and techniques for chemical analysis of nutrients and physical methods to evaluate quality aspect of food and food products. Effect of processing storage and handling of food and their products on physical and chemical properties.

Course Linenumber

Course Name

Food Analysis

Course Syllabus Analysis_NF 756_4827/
Created at 1/5/2010 14:49 by System Account
Last modified at 10/25/2022 10:37 by Hassan Ghozlan