🌟 Building on the Physics experiments conducted last month, our first-semester students have now entered the second phase of Advanced Analytics for Food Production, focusing on the Chemistry and Biochemistry of food.

This hands-on session is a core part of building the students’ professional “Analytics Toolbox”. In the lab, students are moving beyond basic measurements to characterize complex food substance systems like emulsions, foams, and powders. The curriculum includes advanced techniques for ingredient characterization, such as spectroscopy (UV, Vis, IR), chromatography (HPLC, GC), and separation methods by polarity and charge, specifically SDS-PAGE (gel electrophoresis). These skills are essential for deriving the critical relationships between food structures, properties, and overall functionality.