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.
Course Level: 
Graduate
Unit(s): 
3.0
Current Instructors: 
Instruction Modes: 
In Person
Campuses: 
Columbus
Program area(s):