752-1101-AAL  Food Analysis I

SemesterAutumn Semester 2019
LecturersL. Nyström
Periodicityevery semester recurring course
Language of instructionEnglish
CommentEnrolment ONLY for MSc students with a decree declaring this course unit as an additional admission requirement.

Any other students (e.g. incoming exchange students, doctoral students) CANNOT enrol for this course unit.



Courses

NumberTitleHoursLecturers
752-1101-AA RFood Analysis I
Self-study course. No presence required.
90s hrsL. Nyström

Catalogue data

AbstractTo 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).
ObjectiveTo 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).
ContentFundamentals: 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 notesThe lectures are supplemented with handouts.
LiteratureFood 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)
Performance assessment as a semester course
ECTS credits3 credits
ExaminersL. Nyström
Typegraded semester performance
Language of examinationEnglish
RepetitionRepetition possible without re-enrolling for the course unit.

Learning materials

No public learning materials available.
Only public learning materials are listed.

Groups

No information on groups available.

Restrictions

There are no additional restrictions for the registration.

Offered in

ProgrammeSectionType
Food Science MasterCourse Units for Additional Admission RequirementsE-Information