This course is aimed to impart technical know-how / knowledge to MSc (Hons.) Food and Nutrition students about some advanced chromatographic/separation techniques such as GC, HPLC and SCFC. In addition to focusing on basics of chromatography, High Performance Liquid Chromatography, (HPLC), Gas liquid Chromatography (GLC), Gas Chromatography-Mass spectrometry (GC/MS) and Supercritical Fluid Chromatography (SCFC) are covered. Important instrumental aspects such as principal, instrumentation and applications of these chromatographic techniques are discussed. Knowledge about recent developments and the trouble shooting in these methods is also covered. Through learnings and acquiring knowledge of this course, the students will be able to apply these chromatographic techniques for separation and qualitative and quantitative analysis of plant foods /ingredients, processed food samples and food products (beverages, cereals, vegetable oils, bakery and dairy products etc.) as well as they will be able to use these separation methods in their research and development activities.