セクションアウトライン

  • Using common food products as samples, the course actually quantifies moisture, ashes, protein, fat, and carbohydrates.

    An understanding of the operation and principles of these basic analytical methods is an important prerequisite for success, especially in occupational areas such as food development, production, and quality control.

    • Direct ashing method

      Kjeldahl decomposition

      Soxhlet extraction