The objective of the course is to show the application of analytical chemistry in different fields of food and cosmetics. Students will be introduced to oils and fats concerning composition, physical and chemical examination, analysis according to the pharmacopeial monographs, FDA and pharmacopieal compliance, detection and determination of adultrants. The course will also introduced the classification of cosmetics, types and analysis of additives, preservatives and FDA approved coloring matter, general methods for analysis of volatile and non volatile materials, and their water and nitrogen contents.
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