Paleographic and colorimetric studies of food products

The program is designed to enrich your knowledge in the field of food analysis using modern methods. During the training, you will learn about the basics of paleographic analysis and colorimetry, as well as how these methods can be applied to food research. We will consider the practical aspects of using these methods, their advantages and limitations. After completing the program, you will be able to apply paleographic analysis and colorimetry for both qualitative and quantitative assessment of food products, which will make you a sought-after specialist in the field of food analysis.

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