Fat, along with ash, protein, moisture, and fiber make up what are referred to as the proximate analyses in food chemistry. Proximate, meaning close or approximate, references the fact that these are tests that don’t assay for a specific molecule, but rather identify a general class of compounds by a particular characteristic.
Historically, many agricultural commodities such meats and dairy products have been traded and priced based on their fat content. Because of fat’s nutritional and commercial significance, it remains a critical element of Food Chemistry.
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...
- Define fat analysis
- Explain why fat analysis is important to food chemistry
- Distinguish between Soxhlet Extraction testing methods and Mojonnier Fat Extraction methods
- Discuss why the Fat by Fatty Acid profile is required by the Nutritional Labeling Education Act
- Select the correct fat analysis testing method for your food product
By completing/passing this course, you will attain the certificate Mérieux NutriSciences Completion
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