The course on analytical techniques applied in food science is the first one of the course series held by Food Industries Research Institute under the Project “Overcoming Policy, Market and Technological Barriers to Support Technological Innovation and South-South Technology Transfer: the Pilot Case of Ethanol Production from Cassava” funded by GEF and UNIDO. The course was held from 17 to 28 May, 2018 with 36 participants.
Participating in the lecture
The first course focused on gas chromatographic (GC) & high-performance liquid chromatographic (HPLC) techniques, their application on the analysis of fermentation products as well as other analytical techniques for fermentation products. Lectures on fundamental principles of GC &HPLC techniques were given by Assoc. Prof. Do Quang Huy, University of Science. Advantages and weakness of each analytical method, application conditions, operation and safety notes were discussed during the course. Assoc. prof. Do Quang Huy also made suggestions on the suitable analytical methods for each fermentation product and shared his experiences in troubleshooting during operation process. Participants could not only participate in the lectures but also conduct analysis of some fermentation products by GC and HPLC under the guidance of MSc. Le Van Trong and other staffs in the National Center for Food Analysis and Assessment of FIRI. The course brought necessary & useful knowledge for participants in this field.
Carrying analytical experiments
Analysis of fermentation products using high-performance liquid chromatographic (HPLC) techniques
(Photographs by Dinh Duc Hien, Khuat Thị Thuy)
By Khuat Thi Thuy