This course is designed to introduce students to a number of modern as well as classical laboratory techniques in nutrition and food science. Students will gain first hand experience in performing and critically evaluating these techniques. A number of experimental procedures for evaluation of macro and micro food components as well as physiological and biochemical functions relevant to nutrition will be studied. Failure to bring appropriate eyewear may result in not being admitted to the laboratory.
Laboratory notebooks are to be used for all lab activities, calculation and notations.
A well written laboratory report should serve as an excellent study guide for your lab examination. These reports summarize laboratory findings that will be used to solve hypothetical problems encountered in the area of nutrition and food science. Use of headers within the reports is highly encouraged. All reports must be turned in by the due-date. Each laboratory report is worth 20 points.