To understand the basic principles of analytical chemistry. To get acquainted with the principles and applications of important routine methods of instrumental food analysis (UV/VIS, IR, AAS, GC, HPLC).
Objective
To understand the basic principles of analytical chemistry. To get acquainted with the principles and applications of important routine methods of instrumental food analysis (UV/VIS, IR, AAS, GC, HPLC).
Content
Fundamentals: Chemical concentrations. The analytical process (sampling, sample preparation, calibration, measurement, statistical evaluation of analytical results). Errors in quantitative analysis. Important parameters of an analytical procedure (accuracy, precision, limit of detection, sensitivity, specificity/selectivity).
Methods: Optical spectroscopy (basic principles, UV/VIS, IR, and atomic absorption spectroscopy). Chromatography (GC, HPLC).
Lecture notes
The lectures are supplemented with handouts.
Literature
Food Analysis - Fourth Edition, edited by S. Suzanne Nielson; 2010; Springer, Selected sections.
Performance assessment
Performance assessment information (valid until the course unit is held again)