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Applied Spectroscopic and Chromatographic Techniques for Natural Products: E-Resources: Home

The goal of this interactive course is to provide an insightful overview of the fundamentals of process development and scale-up of ion-exchange chromatography.

About Course

The main objective of this course is to make the student familiar with the basic concepts of chromatography and spectroscopy utilized for food analysis. The course is designed to give the student basic theoretical background and hands-on experience with chromatography (GC and HPLC) and spectroscopic techniques such as fluorescence, UV-VIS, NIR, IR, and Raman spectroscopy. The course will emphasize practical use of chromatography and spectroscopy and discuss problems, pitfalls and tricks of the trade in relation to qualitative and quantitative use of these analytical techniques within the food science field

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City Campus Library

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Information Advisor

Muhammad Arif Raza's picture
Muhammad Arif Raza
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Riphah International University
G-7/4, Islamabad

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