FDSC 315 Separation Techniques in Food Analysis 1 (3 unités)

Offered by: Sciences alimentaires et chimie agricole (Agricultural & Environmental Sciences)

Vue d'ensemble

Science des aliments : A detailed treatment on the principal chromotographic and electrophoretic techniques that are associated with the analysis of carbohydrate, lipid, protein constituents of food.

Terms: Hiver 2018

Instructors: Stephane Bayen (Winter)

  • Winter

  • 3 lectures and one 3-hour lab

  • Prerequisite: FDSC 300 or permission of instructor.