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

Offered by: Food Science & Agr-Chemistry (Agricultural & Environmental Sciences)

Overview

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

Terms: Winter 2015

Instructors: Stephane Bayen (Winter)

  • Winter
  • 3 lectures and one 3-hour lab
  • Prerequisite: FDSC 300 or permission of instructor.