Food Quality Control Lab
- Moisture/water activity and sorption isotherm carbohydrates: monosaccharides, disaccharides UV-visible spectrophotometry
Lipids: chemical and physical properties of facts and oils
Proteins: general tests and theories/micro- and macro analysis
- Enzymes: kinetic analysis of an enzyme
Vitamins: C vitamin
Applied microbiology: general tests and theories
Wastewater treatments in the food industries/ advanced oxidation process (AOP) methods