This course introduces the principles and applications of instrumental methods in food analysis. It covers spectrochemical analysis, chromatographic methods, thermal analysis, and electrophoresis instrumentation aspects and practical considerations for qualitative and quantitative analysis, such as sample preparation and sources of errors will be discussed.
- Lecturer: DR. SYAHARIZA BINTI ZAINUL ABIDIN
- Lecturer: PROFESOR MADYA DR. CHENG LAI HOONG
Skill Level: Beginner