The aim of the course is intended: 1.To provide students a fundamental knowledge for theoretical and practical basics of anaytical measurements. 2.To make students select appropriate instrument and method for food analysis and know how to perform practical applicability of measurement methods with analytical instruments. 3.To advance skills in the scientific method of programming, performing, finalising and checking up the analytical experiments. 4.To make students gain interpretation of analytical data from chemical measurements and hence development of the analytical discipline

Classical and instrumental analysis. Spectral, Electro analytic and separating methods. Refractive index, Optical activity. Beer-Lambert laws. Spectrophotometers, analytical applications. AAS, flame photometer. LC, HPLC, and GC; principles and applications.