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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