Fiber, along with ash, protein, moisture, and fat 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.
This short course is intended to give you a basic understanding of fiber analysis and the primary testing methods used to test food for crude and dietary fiber 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 crude and dietary fiber
● Distinguish between soluble and insoluble dietary fiber
● Interpret the Codex and Nutrition Labeling Education Act definitions of fiber
● Summarize the crude fiber analysis
● Summarize the dietary fiber analysis
By completing/passing this course, you will attain the certificate Mérieux NutriSciences Completion
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