Instrumental Analysis II Molecular and Spectral Analysis Techniques

FDSCTE 7611
Methods of analysis of foods including thermal analysis, NMR, microscopy and rheology. Prereq: Chem 2520 (252), or 2310 and 2540, or Biochem 4511 (511), or Grad standing, or permission of instructor. Not open to students with credit for 833.
Course Level: 
Graduate
Unit(s): 
3.0
Sample Syllabus: 
Current Instructors: 
Instruction Modes: 
In Person
Campuses: 
Columbus
Program area(s):