Salt and Sodium Analysis

3 modules


Course Length
30 mins

MXNS Instructor

23 Jul 2019



Sodium chloride (NaCl), also known as common table salt, is the most commonly added ingredient in processed food production. 

Salt is important to food processors because it:

●      Increases the palatability of food

●      Functions as a preservative by controlling water activity

●      Adds functional properties to foods by extracting soluble proteins which then bind fats and carbohydrates for stable emulsions 

This short course is intended to give you a basic understanding of salt and sodium analysis and the primary testing methods used to test food for salt content.

At the conclusion of this course you will earn a certificate of completion that you can download and keep for your records. There will also be an option to download a PDF copy of the lesson content to keep and use as a reference. 

This course will be available to you for 1 year from the date of purchase.


At the conclusion of this course, students will be able to...

●      Distinguish between Sodium Chloride (Salt) and Sodium

●      Discuss why Sodium Chloride is important to food processors

●      Explain why sodium analysis is important in food chemistry

●      Compare and contrast the Potentiometric Titration and Volhard methods

●      Identify which testing method would best fit your food product


By completing/passing this course, you will attain the certificate Mérieux NutriSciences Completion

Salt and Sodium Analysis
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Salt and Sodium Analysis Quiz
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Salt and Sodium Analysis Course Survey
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