FN 435

Food Analysis

University of Wisconsin-Stout · UGRD · Fall 2026

1 section

Catalog description

Principles and methods in analysis of nutritive and bioactive components in food; nutrient and ingredient characterization; analytical methods in food quality and safety assurance; standard methods in the food quality control laboratory. Prerequisite: take FN 425 or instructor consent

Sections

Current meeting, instructor, credit, and enrollment details

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Class #wisconsin_stout-1135Fall 2026UGRD3 credits

Days & times: No scheduled meeting time
Meeting dates: —
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Instructor: Staff

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