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Dec 21, 2024
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Website Catalog (In Development)
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CHM 231 - Food & Beverage Analysis
This course introduces the basic analytical and instrumental analysis as used in the food and beverage industry. The principles of gravimetric and volumetric analysis, as well as confidence and detection limits will be covered. In addition, instrumental methods such as HPLC, GC, GC/MS, FTIR, AAS, ICP-OES, and ICP-MS will be used to analyze food and beverage samples with special emphasis on FDA labeling requirements, pesticide, and heavy metal analysis.
Prerequisite- Corequisite
Prerequisite: CHM 146 General Chemistry II
Credits: 4
Hours
3 Class Hours, 3 Laboratory Hours
Course Profile
Learning Outcomes of the Course:
Upon successful completion of this course the student will be able to:
- Demonstrate the methods scientists use to explore natural phenomena, including observation, hypothesis development, measurement and data collection, experimentation, evaluation of evidence, and employment of mathematical analysis as applied to chemical analysis as used by the food and beverage industry.
- Determine the presence and concentration of chemicals, such as heavy metals, pesticides, and alcohols, in food and beverages to evaluate impurities and meet FDA labeling requirements.
- Identify the correct analytical technique for specific analytes in food.
- Demonstrate the analysis of food products using advanced instrumental techniques such as gas chromatography, liquid chromatography, rheology, UV-visible spectroscopy, infrared spectroscopy, colorimetry, and specialized FDA and TTB analysis.
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