DIU-BLC
Instrumental Methods of Food Analysis (Fall 20)
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Introduction To NFE 427
Welcome Speech
Course Outline, Course Assessment & Book References
Announcements
Week-1 (Lesson 1& 2 on Introduction to Instrumental Methods of Food Analysis & Basic Principles of Spectroscopy)
Week-2 (Lesson 3& 4 on Basic Principles of Spectroscopy & Basic Chromatography)
Week-3 (Lesson 5 & 6 on Basic Chromatography)
Week-4 (Lesson 7 & 8 on Basic Chromatography & UV-Visible Spectroscopy)
Basic Chromatography
Week-5 (Lesson 9 & 10 on UV-Visible Spectroscopy)
Ultraviolet-Visible Spectroscopy
Week-6 (Lesson 11 & 12 on UV-Visible Spectroscopy)
Mid-Term Examination, Fall 2020
Ultraviolet-Visible Spectrometer
Week-7 (Lesson 13 & 14 on UV-Visible Spectroscopy and Planar Chromatography)
Week- 8 (Lesson 15 & 16 on Planar Chromatography & Atomic Spectroscopy)
AAS-Casein conc. in Milk
Week-9 (Lesson 17 & 18 on Atomic Absorption Spectroscopy)
Week-10 (Lesson 19 & 20 on Atomic Spectroscopy & IR Spectroscopy)
Week-11 (Lesson 21 & 22 on Infrared Spectroscopy & HPLC)
IR-Spectrum Interpretation
High Performance Liquid Chromatography
Final Examination, Fall 2020
Final Examination (Improvement), Fall 2020
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NFE 427 (NAM-203)
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DIU
Faculty of Health and Life Sciences
Nutrition and Food Engineering
NFE Fall 20
NFE 427 (NAM-203)
Summary
Instrumental Methods of Food Analysis (Fall 20)
Teacher:
Nasima Akter
Skill Level
:
Beginner