Practical Content and Activities

The practicals for this subject are concerned with basic analytical determinations as used in food analytical laboratories. Your Chemistry 1 and Analytical Chemistry 2 practicals should have given you a good grounding at this stage. To assist you with completing the practicals successfully, you will need to obtain a practical manual (ask the facilitator for details) or print out individual practicals from on-line material (click on link below). Please retain this manual for Food Chemistry 3. You will also need to consult a number of standard reference texts which are available in the library.

Some practical rules and requirements to keep in mind:

1. No latecoming will be tolerated without good reason;
2. You must wear a protective coat (preferably white cotton) at all times;
3. Where groupwork is involved, you must contribute to the group effort;
4. You will be evaluated on class attendance, initiative, handing in of reports as well as your ability to interact with a group;
5. Observe all laboratory safety procedures.

Click Here for a list of on-line practical procedures.