| Content: |
The content of this course; Food analysis with objective methods; chemical and biochemical methods, physicochemical methods, microscopic methods, methods of examining physical properties, methods of appearance, determination of geometric properties, texture analysis, food analysis with sensory methods; instrumental analysis techniques and their basic principles, refractometry, inferometry, polarimetry, absorption spectroscopy, fluorometry, infrared spectroscopy, atomic spectroscopy, nuclear magnetic resonance, mass spectrometry, X-ray spectroscopy, chromatography techniques, electrophoretic methods will be covered. |