Introduction to food
analysis, choice of method, government regulation and recommendation, sampling
and sample preparation, data analysis, titratable acidity analysis, moisture and
total solid analysis, ash analysis, minerals analysis, carbohydrate analysis,
fibre analysis, crude fat analysis, characterization of fat, vitamin analysis.
- Non-editing teacher: NOR HAYATI BT IBRAHIM
- Non-editing teacher: TENGKU ROZAINA BINTI TENGKU MOHAMAD@JAFFAR