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; chromatography methods; paper chromatography; thin–layer chromatography; gas chromatography; high performance/pressure liquid chromatography