Instrumental Analysis I: Spectroscopic and Chromatographic Techniques in Food Analysis

FDSCTE 7610

Theory and practice of analytical chemistry applied to the identification and quantitation of analytes in food. Emphasis on chromatography, optical spectroscopy, mass spectrometry as well as sample preparation techniques and statistical data treatment.
Prereq: 5610 (601) or equiv.

Unit(s): 
3.0
Semesters Offered: 
Autumn 2018
Course Level: 
Graduate
Current Instructors: 
Instruction Modes: 
In Person
Campuses: 
Columbus
Program area(s): 
KMData Course ID: 
49576