Chemical analysis of foods and beverages course will help students, entrepreneurs, and professionals in mastering fundamental concepts in analytical chemistry, while keeping pace with rapidly evolving methodologies in the analysis of foods and beverages. Topics include quality control of analytical methods and quality norms, analysis of proteins, carbohydrates, lipids, additives, preservatives, allergens and contaminants, chromatographic methods of separation and clean-up, solid phase microextraction, liquid chromatography-mass spectrometry, immunoassays, and biosensors. Laboratory/Project component will include hands on training in the use of above methods and their combinations.
- Teacher: Vimlesh Chand