Samy Boulos: Catalogue data in Spring Semester 2019 |
Name | Dr. Samy Boulos |
Address | Inst.f. Lebensm.wiss.,Ern.,Ges. ETH Zürich, LFO F 23 Schmelzbergstrasse 9 8092 Zürich SWITZERLAND |
Telephone | +41 44 632 87 13 |
samy.boulos@hest.ethz.ch | |
Department | Health Sciences and Technology |
Relationship | Lecturer |
Number | Title | ECTS | Hours | Lecturers | |
---|---|---|---|---|---|
752-1101-00L | Food Analysis I | 3 credits | 2V | L. Nyström, S. Boulos, M. Erzinger | |
Abstract | 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, NMR, MS, AAS, GC, HPLC). | ||||
Learning 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, NMR, MS, 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,NMR, MS, and atomic absorption spectroscopy). Chromatography (GC, HPLC). | ||||
Lecture notes | The lectures are supplemented with handouts. | ||||
Literature | a) Georg Schwedt, Analytische Chemie, 2. vollständig überarbeitete Auflage 2008 b) R. Matissek, G. Steiner, M. Fischer, Lebensmittelanalytik, 5. Auflage 2014 |