The proper treatment of a sample is a key aspect in the chemical analysis of any food matrix. This step is often time consuming and subject to the introduction of numerous errors.
In this course, we will go in depth into the techniques and methods of sample preparation (including pretreatment) for both inorganic and organic analysis.
International students may request from the teachers: a) resources and bibliographic references in English, b) tutoring sessions in English, c) exams and assessments in English.
