·         1. To develop expertise relevant to the professional practice of chemistry relevant to agriculture science.

·         2. To develop an understanding of the range and theories of instrumental methods available in analytical chemistry.

·         3. To develop knowledge pertaining to the appropriate selection of instruments for the successful analysis of complex mixtures (e.g. foods)

·         4. To develop an understanding of the role of an agriculturist in measurement and problem solving in food analysis

·         5. To provide an understanding of and skills in advanced methods of separation and analysis

·         6. To provide practical experience in selected instrumental methods of food analysis

·         7. To extend skills in procedures and instrumental methods applied in analytical tasks

·         8. To expand skills in the scientific method of planning, developing, conducting, reviewing and reporting experiments

·         9. To extend understanding of the professional and safety responsibilities residing in working on environmental problems

·         Literature search, data analysis and synthesis

·          Development of inductive reasoning

1.  Introduction in Food Analysis
2. General Principles of Food Sampling
3. Determination of Humidity in Foods
4. Determination of Ash content in Foods
5. Determination of Lipids in Foods (I
6. Determination of Lipids in Foods (II)
7. Determination  of Sugars in Foods
8. Determination of Proteins in Foods (I)
9. Determination of Proteins in Foods (II)
10. Determination of Vitamins in Food
11.  Determination of Food Additives
12. Determination of  Sensorial Characteristics in Foods
13. Determination of Acidity in Foods