Area of Study
Nutrition and Food Science
Taught In English
Course Level Recommendations
ISA offers course level recommendations in an effort to facilitate the determination of course levels by credential evaluators.We advice each institution to have their own credentials evaluator make the final decision regrading course levels.
Host University Units4
Recommended U.S. Semester Credits3
Recommended U.S. Quarter Units0
Hours & Credits
Principles of chemical and instrumental methods for the qualitative and quantitative analysis of moisture, protein, carbohydrate, lipids, dietary fiber, minerals and vitamins. Practical exercises in the analysis of major food components utilizing chemical and instrumental methods.
- Demonstrate a sound theoretical knowledge of the basic principles of analytical chemistry.
- Demonstrate a sound theoretical knowledge of modern analytical methods applicable to the chemical analysis of food
- Demonstrate an ability to assess the most appropriate analytical procedure required for a particular food analysis problem.
- Demonstrate practical knowledge of selected food analysis techniques
- Practical exercises
- PowerPoint presentations
- Texts and teaching materials
Courses and course hours of instruction are subject to change.
Some courses may require additional fees.
Credits earned vary according to the policies of the students' home institutions. According to ISA policy and possible visa requirements, students must maintain full-time enrollment status, as determined by their home institutions, for the duration of the program.
Availability of courses is based on enrollment numbers. All students should seek pre-approval for alternate courses in the event of last minute class cancellations