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Gas chromatography (GC) and liquid chromatography (LC/HPLC) are the most commonly used analytical instrumentation tools in food testing. GC and HPLC will be the most preferable choice for the analysis volatile analytes and non-volatiles analytes respectively.
This presentation covers the basics of GC and LC and types of separation techniques along with respective terminologies and principles. Systematic method development and column selection for getting desired separations based the chemistry of analytes. It covers the chemistries of analytes and Selections of right column chemistry along with analyte pretreatment importance.
Appearing Food analyst exam.