DIU-BLC
Instrumental Methods of Food Analyses (Fall 21)
0%
Previous
Course data
General Information about Instrumental Methods of Food Analyses
Announcements
Introduction
How to set your ID in BLC (MUST watch and Change)
A must watch
Course Outline
Books
Why you need to take notes
Importance of taking notes
Introduction on Instrumental Methods of Food Analysis
Introduction to Analysis
Lecture 5/23/2021
Lecture 5/30/2021
Lecture 7 June 2021
Application class 07312021
Lecture 9212021
28092021
Lecture on 28092021
Lecture 28092021
Lecture 28092021
Lecture on 4102021
Lecture on 10092021
Atomic absorption, emission and fluorescence spectrometry
Class on 8222201
Lecture sheet
IR, Visible and Ultraviolet spectroscopy
Lecture material UV
Materials
10212021
CLASS TESTS and Surprise TESTS
CT 2
CT3
CT4
MID-TERM EXAMINATION/ASSESMENTS
Infrared spectroscopy
Lecture 1 21082021
Lecture Sheet
IR Spectroscopy
Basics of Chromatography
Basics
Lecture Material of Chromatography
Class 26012021
Lecture 11042021
Lecturer 12/02/2021
Gas chromatography (GC)
HPLC and GC
Liquid chromatography
LLC Paper1
Lecture 25072021
লেকচার ১০/৩০/২০২১
Presentation and Assignments
Final Term Examination/Assesments
Next
DIU-BLC
Side panel
Guidelines
For Teachers
For Students
Search
Close
Search
Toggle search input
Log in
Username
Password
Remember username
Forgot Password?
Log in
Create new account
Site Navigation
NFE 427 (DSM-213)
Home
Skip to main content
Course info
Home
Courses
DIU
Faculty of Health and Life Sciences
Nutrition and Food Engineering
NFE Fall 2021
NFE 427 (DSM-213)
Summary
Instrumental Methods of Food Analyses (Fall 21)
Teacher:
Sheikh Mahatabuddin, Ph. D.
Skill Level
:
Beginner