Food Chemistry
The Food Chemistry labs are located in Call Hall.
The Instrumental Food Chemistry Laboratory is equipped with two gas chromatographs (GCs) with FID detectors, a headspace analyzer, and a GC-mass spectrometer detector. There are three high performance liquid chromatography (HPLC) systems interfaced with a UV/Visible diode array detectors and fluorimeters. The lab is equipped with a Thermo Scientific TSQ Triple Quadrupole LC-MS Systems that is interfaced with an HPLC diode array system. A temperature-controlled X-band electron paramagnetic resonance (EPR) spectrometer is available to study free radical mechanism, and structural characterization of food materials. We are also in the process of procuring a particle size analyzer (0.3 nm – 10 µm) capable of molecular weight and zeta-potential measurements.
The wet laboratory includes several UV/Visible spectrophotometers, distilling apparatus, and solid-phase extraction units. A pharmaceutical grade two-stage valve homogenizer is available for preparing emulsions and nano-particles. Equipment required for isolation and characterization are available including a rotary evaporator, balances, pH meters, grinders, refrigerators, evaporators, centrifuges, and a low-pressure column chromatography system.
Experts
 Dr. J. Scott SmithProfessor |
Associate Professor
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