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Pesticide residue analysis

Course Description: Introduction - Pesticide Analysis Terminology - Principles of Good Pesticide Analysis Applications - Analysis and Monitoring of Pesticide Formulations - Environmental Monitoring and Monitoring of Pesticide Residues in Food - Acceptable or Permissible Tolerance Limits in Food - Design of Residue Experiments - Basic Steps for Pesticide Residue Analysis: Sampling (Storage - Transportation and Handling - Sampling and Mixing Methods - Sample Preparation) - Extraction - Purification and Concentration (Chemical Removal of Impurities - Fractionation - Chromatographic Separation) - Determination (Thin Layer Chromatography - Gas Chromatography with Liquid - High-Performance Liquid Chromatography - Gas Chromatography/Mass Spectrometry - Spectrophotometric Methods) - Recording and Presentation of Results and Analysis of Residue Data.
Credit hours: 3
Prerequisites: PAP 371
Objectives of the course :

Providing students with knowledge related to pesticide residues in the environment and food, and methods of quantitative spectroscopic and chromatographic analysis.

Course outputs :

. Students' ability to collect samples for residue analysis.
. Students' ability to know the methods of extracting pesticide residues from food and environmental samples.
. Students' ability to identify modern spectral and chromatographic devices used in residue estimation.

Additional information:
  • Last updated: 2026-06-16

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