This course on Analytical Techniques in Food Science provides an overview of the principles and applications of analytical methods used to assess the quality, safety, composition, and nutritional value of food products. It covers techniques for the analysis of carbohydrates, proteins, fats, vitamins, minerals, additives, and contaminants, along with instrumental methods such as spectroscopy, chromatography, and electrophoresis.
- Teacher: Dr. Akshaya Pai