Introduction to physical and chemical methods for
determining the constituents of foods and diets. The course also introduces
students to the procedures and methods used in nutrients analysis, sampling
methods foods preparation, and estimation of the major nutrients and
anti-nutritional factors. Other topics include data presentation and nutritional interpretation of data, development of biological assays, chromatography, introduction to Basic Analytical Equipment, and the use of food
composition tables.
- Teacher: Ibukun Afolami