Course Description
An in depth study on theory, principle and application of advanced instrumental analysis for composition, structure and properties of food packaging materials including techniques of spectroscopy (UV-Vis, infrared and X-ray spectroscopy), liquid and gas chromatography; analysis techniques for adsorption and permeation properties, thermal properties as well as surface and morphological properties of food packaging materials; practice and evaluation and interpretation of data from analysis; literature survey and presentation on advanced topics and new concepts used in
analysis of food contact materials and packaging related to study course