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. While subject to change, this class is offered every Autumn semester during even years. 

Course Level: 
Graduate
Unit(s): 
3.0
Sample Syllabus: 
Semesters Offered: 
Autumn 2022
Current Instructors: 
Instruction Modes: 
In Person
Campuses: 
Columbus
Program area(s):