Food science and technology

Introduction to Nuclear Magnetic Resonance (NMR), TD-NMR of food, TD-NMR applications to dairy products, NMR in the study of wine. Isotopomeric analysis and SNIF-NMR for determining the origin of food products, NMR in the study of oil, seeds and other foods. Spectroscopic methods for the study of metabolites. IR methods, UV-Visible spectrophotometric methods. Other Lab-on-CHIP analysis. Introduction to Multivariate Analysis, Principal Component Analysis, Cluster Analysis.

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