Food Chemistry and Food Microbiology

Food Analysis and Quality Assurance

Track 3: Food Analysis and Quality Assurance

Food analysis deals with the development, application and study of analytical procedures for characterizing the food properties and their constituents. These analytical procedures are used to provide information about a wide variety of various characteristics of foods including their structure, composition, physicochemical properties and sensory attributes. This information is critical to our rational understanding of the factors which determine the food properties, as well as to our ability to economically produce foods that are consistently nutritious, safe and desirable for consumers to make informed choices about their diet.