UNIVERSITY OF SARGODHA

COURSE OUTLINE                                                                                              Semester: Spring 2020                     

Course Tittle:                         Chromatographic Techniques-I

Course Code:                          CHEM-703    

Credit Hours:                          03

Instructor:                               Prof. Dr. Farooq Anwar

E-mail:                                     [email protected], [email protected]

DESCRIPTION & OBJECTIVES

This course is designed to impart and enhance the learning and technical know-how / knowledge of MSc (Hons.) Food Science and Technology students so as to enabling them to apply different advanced chromatographic techniques for separation as well as qualitative and quantitative analysis of plant food components/ingredients, different food samples and food products  (beverages, cereals, vegetable oils, bakery and dairy products). In addition to focusing on basics of chromatography, important advanced techniques such as High Performance Liquid Chromatography, (HPLC), Gas Chromatography-Mass spectrometry (GC/MS) and Supercritical Fluid Chromatography (SCFC) will be covered. Comprehensive details about introduction, principal, instrumentation and applications of each of the above chromatographic techniques will be discussed. Knowledge about recent developments and the trouble shooting in these chromatographic techniques will also be covered.

LEARNING OUTCOMES

Overall, the students will acquire knowledge and technical know-how about the basics of chromatography to advancements in the specified area. They will acquire knowledge about principles, instrumentation and applications of important chromatographic techniques such as HPLC, LC-MS, GC, GC-MS, and Supercritical Fluid Chromatography (SFC). After acquiring the technical knowledge and successful accomplishment of this course students will be able to apply these chromatographic techniques on practical grounds for the qualitative and quantitative analysis and characterization of different plant food and processed foods for their /ingredients/components/bioactives profiling and compositional analysis, especially in food chemistry, food science and technology and food science areas.

READINGSEADINGS

1. Harris, D.C.  Quantitative Chemical Analysis, 9th edition Freeman, NY (2015).
2. Christian, G.D. Analytical Chemistry, 7th edition John Wiley & Sons, NY (2013).
3. Salvatore Fanali, Paul R. Haddad , Colin Poole, David K. Lloyd. Liquid Chromatography: Fundamentals and Instrumentation (Handbooks in Separation Science) 1st Edition, Elsevier; (2013)
4. Diane C Turner, Mathias Schäfer, Steven Lancaster, Imran Janmohamed, Anthony Gachanja, Jason Creasey

    , Gas Chromatography–Mass Spectrometry, RSC Publishers, London (2019)

   5.   Robards, K., Haddad, P.R. and Jackson, P.E. Principles and Practice of Modern Chromatographic Methods,

Elsevier Academic Press, London (2004)

6. Nikalje, Anna. . A Handbook of Chromatography, Scholar's Press Verlag Omniscriptam, Deutschland, Germany (2017)

7. Larry M. Miller, J. David Pinkston, Larry T. Taylor. Modern Supercritical Fluid Chromatography: Carbon Dioxide Containing Mobile Phases, John Wiley & Sons, Inc. (2019)

COURSE CONTENTS

Introduction, theory, instrumentation and Applications of High Performance Liquid Chromatography, Gas Chromatography-Mass spectrometry and Supercritical Fluid Chromatography.

COURSE  SCHEDULE

RESEA      RESEARCH PROJECT/ASSIGNMENTCH ASSIGNEMENT

The students will be given chromatography related assignments and they will prepare slides for presentation for training purposes.

ASSESSMENT CRITERIA 

Mid Term Examination: 30%

Sessional:  20%

Presentation: Included in sessional marks

Final Examination: 50%

RULES AND REGULATIONSES

1. Minimum attendance 75% is necessary to appear in exam.
2. mobiles  to be off/silent during class time and no permission of using mobile in exam
3. as per university academic policy