This course provides basic principles to instrumental methods involved in the operation, calibration and maintenance of chemical analysis instruments commonly found in analytical laboratories. This course is a combination of theory and hands-on laboratory experiment. Topics include: Principles of chemical analysis, mass and volume measurements, viscosity, polarimetry, refractive index, visible and ultraviolet spectroscopy, infrared spectroscopy, atomic spectroscopy, gas chromatography and high-performance liquid chromatography.
Students will be assigned a literature review topic related to the Food Analysis or Food Science in order to complete the lab compartment of FSQ010. Sources covered in the review may include scholarly journal articles, books, government reports, a valid Websites, etc.
Students should provide a description, summary and evaluation of each source. The project will be in 4-6 pages. This project includes introduction, literature review, methods, discussion and conclusion.
Students should complete the bibliography/references of sources consulted (e.g., Booth, A., Papaioannou, D., & Sutton, A. (2012). Systematic approaches to a successful literature review). Citing is also required through the introduction, methods, etc.