Description
How much protein is in the food? That seems to be the question of the decade as many people look to high-protein based diets to help with weight loss. How do food companies determine how much protein is in their product? Through chemical analytical testing of course!
This short course is intended to give you a basic understanding of protein analysis and the primary testing methods used to test food for protein 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.
Objectives
At the conclusion of this course, students will be able to...
● Discuss why protein analysis is important to food chemistry
● Compare and contrast the Kjeldahl and Dumas protein analysis methods
● Explain the difference between crude protein and true protein
● Compare the Protein Efficiency Ratio and the Protein Digestibility Corrected Amino Acid Score
Certificate
By completing/passing this course, you will attain the certificate Mérieux NutriSciences Course Completion
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