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

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

Welcome to the Online Public Access Catalog (OPAC). This catalog provides you bibliographic information of print books available in all campus libraries of the University and provides you the facility of 2 types of searches; basic search and advance search to find the exact book or list of books you required.

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2. Alert messages for patron i.e. overdue items or arrival of new items.
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4. Patrons can check his circulation history and hold on desired books.
5. OPAC brings together library users and staff, as both can see various aspects of the system.

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