| Document Date: 2014-09-24 10:50:53
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Company Springer Publishing Co. / / / Facility University Centre / Ellis Building / UofM Library / Ellis Bldg. / Laboratory Schedule1 / William R. Newman Library / / IndustryTerm competence using online library data bases / food composition / food problems / food analysis laboratory / food composition databases / food ingredients / food analyses / food fibre / food products / chemical reaction / food standards / internet resources / chemical and biochemical analyses / food acidity / food regulations / food / Internet Reference / food analysis / food composition knowledge / / NaturalFeature Food Analysis I - Course Outline Fall / Outline Fall / / Organization Registrar’s Office / Sampling Nielsen Chapter / No Lab / / Person S. Suzanne Nielsen / Harry Sapirstein / / / Position professor / / ProvinceOrState New Brunswick / / Technology cell phones / / URL http /
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FOOD 4160 Food Analysis I - Course Outline Fall 2013 FOOD 4160 Food Analysis I Credits: (3-L:0-0)3 Description: The purpose of this course is to expose students to the principles, methods, and techniques of qualitative a