Nielsen's Food Analysis Laboratory Manual - Paperback
by B. Pam Ismail (Editor), S. Suzanne Nielsen (Editor)
This fourth edition laboratory manual was written to accompany Nielsen's Food Analysis, Sixth Edition, by the same authors. New to this fourth edition of the laboratory manual are three new chapters that complement both the textbook chapters and the laboratory exercises. The book again contains four introductory chapters that help prepare students for doing food analysis laboratory exercises. The 26 laboratory exercises in the manual cover 24 of the 35 chapters in the textbook. Many of the laboratory exercises have multiple sections to cover several methods of analysis for a particular food component or characteristic. Most of the laboratory exercises include the following: background, reading assignment, objective, principle of method, chemicals, reagents, precautions and waste disposal, supplies, equipment, procedure, data and calculations, questions, and references. This laboratory manual is ideal for the laboratory portion of undergraduate courses in food analysis.
This fourth edition laboratory manual was written to accompany Nielsen's Food Analysis, Sixth Edition, by the same authors. New to this fourth edition of the laboratory manual are three new chapters that complement both the textbook chapters and the laboratory exercises. The book again contains four introductory chapters that help prepare students for doing food analysis laboratory exercises. The 26 laboratory exercises in the manual cover 24 of the 35 chapters in the textbook. Many of the laboratory exercises have multiple sections to cover several methods of analysis for a particular food component or characteristic. Most of the laboratory exercises include the following: background, reading assignment, objective, principle of method, chemicals, reagents, precautions and waste disposal, supplies, equipment, procedure, data and calculations, questions, and references. This laboratory manual is ideal for the laboratory portion of undergraduate courses in food analysis.
Suzanne Nielsen, an Emeritus Professor of the Food Science Department at Purdue University, taught Food Analysis lecture classes for 37 years, and Food Analysis laboratory courses for 19 years. She received teaching awards from her department, college, university, the Institute of Food Technologists, and the USDA. She has edited six editions of a textbook and four editions of a laboratory manual for Food Analysis.
Baraem P. Ismail is the Founder and Director of the Plant Protein Innovation Center and is a Professor at the Department of Food Science and Nutrition, University of Minnesota. Dr. Ismail has over 28 years of experience in Food Chemistry research. She has been teaching the Food Analysis lecture and lab course for the past 16 years. She has contributed to several chapters in past editions of both the Food Analysis textbook and associated lab manual. She is the recipient of a "Distinguished Teaching Award" and an "Outstanding Professor Award" from the University of Minnesota.At the heart of every product lies a unique story, driven by our passion for quality and innovation. Each item enhances your everyday life and sparks joy.