DIU-BLC
Instrumental Methods of Food Analyses Practical (Fall 21)
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👉 Welcome To Instrumental Methods of Food Analysis Practical
📢 Announcements
🎥 Introductory Video
💻 Google Meet Link & Class Recordings
🙋♂️Trainer Information
🗓️ Book a schedule for "Counseling Hour" ⌚
🔰 Course Assessment Plan
📚 Reference Books
👉 Introduction
💬 Discussion Forum
👉 Basics of Analysis
What is Analysis
💬 Discussion Forum
👉 Proximate analysis
Moisture by Oven Dry Methods
Moisture content Karl Fisher method
Techniques used in USA
Ash Content 1
Ash Content 2
Fat Analysis
Determination of Nitrogen Conten
Outline for Module 1
📝 Lab performance Exam
🔰 Mid Performance Assessment Plan and Instructions
💬 Discussion Forum
👉Quantitative Analysis (Spectrophotometric analysis)
Basics of UV-Vis Spectroscopy
Sampling of IR-Spectrometer
👉 Chromatographic separation
💬 Discussion Forum
📇 Lab Report
💬 Discussion Forum
🧧 Final Exam
Lab Assessment MCQ
Lab Assesment Exam (Written Part)
⭐ End of Fall-2021 Semester with Nizam Sir!! | Feedback
✅ Semester Final Instruction
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NFE 428 (DNU-213)
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Course info
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Courses
DIU
Faculty of Health and Life Sciences
Nutrition and Food Engineering
NFE Fall 2021
NFE 428 (DNU-213)
Summary
Instrumental Methods of Food Analyses Practical (Fall 21)
Teacher:
Dr. Nizam Uddin
Skill Level
:
Beginner