The course provides an introduction to the chemical composition of food, dealing with nutrients and non-nutrients; principles and application of analytical techniques; sampling techniques of foods for analysis, handling and preparation of samples; analysis of fats, proteins, carbohydrates, minerals, vitamins, and additives; evaluation of data; use of compositional databases; steps of establishing a food composition database; computerization of nutrient data and selection of appropriate software, and management of food composition database; strengths and limitations of food composition data; nutrient bioavailability.
- Teacher: Kiros Mezgebo