Chemistry of Food Lipids
Credit weighting: 2
Course syllabus
Nomenclature and classification of lipids; lipid sources; chemistry of lipid oxidation in bulk oils, aqueous systems, and dried microencapsulated oils; measurement of lipid oxidation; frying fats and oils; inhibited lipid oxidation
Spectroscopy Methods in Food Analysis
Credit weighting: 3
Course syllabus
Evaluation of analytical data; introduction to spectroscopy; ultraviolet–visible (UV) spectroscopy; fluorescence spectroscopy; infrared (IR) spectroscopy; atomic absorption and emission spectroscopy
Chromatography Methods in Food Analysis
Credit weighting: 3
Course syllabus
Chromatography and separation; basic chromatography theory; classical column chromatography; planar (open-bed) chromatography; gas chromatography (GC); high performance/pressure liquid chromatography (HPLC)