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Food Analysis CLN 313
After attending Food Analysis course, students should be able to
Provide an integrated picture of the field of food analysis with emphasis on its importance in food industry, governmental agencies and universities.
Provide students with an understanding of analytical methods used for measuring the chemical composition of food and the principles behind analytical techniques associate
Understand methods for the measurement of the physical properties of food as well as the management systems used by the food industry to ensure consistently high quality products
Describe the main groups of nutrient and non-nutrient chemicals in food
Identify those aspects of food composition that are relevant to individuals with special dietary needs
Summarize the relevance of food composition to food labeling
Lay out the basic principles of choosing the right method for analyzing food and highlight the approaches laboratories have to take to ensure the reliability of their results
Summarize the main techniques available for chemical analysis
Identify problems in food analysis where complications arise
Metabolic & Genetic Nutritional Disorders CLN 446
After attending Metabolic & Genetic Nutritional Disorders course, students should be able to
Provide an expanded idea of molecular genetics including the structure of chromosomes in the eukaryotic cell and the composition and function of genes
Understand genetic changes which take place in inherited diseases
Understand the role of dietetic therapy, screening, diagnosis and genetic counselling of genetic and metabolic disorders
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