Analytical Chemistry

The course continues the theory foundation of basic chemistry, and extends the application on the analysis methods for various food components. It mainly focus on the four different kinds of titrations, including acid-base, redox, precipitation, and complex-ion. The objective of this course is to train every student to have the ability of basic analysis technology in food related quality control laboratory.

To achieve this, students will be introduced to the above concepts from the Modern analytical chemistry and Food Analysis textbooks of David Harvey, and S. Suzanne Nielsen, respectively.

Taught-English Course

Evaluation Criteria: Quiz: 40%; Mid-term: 30%; Final exam: 30%