Samy Boulos: Catalogue data in Spring Semester 2021

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
E-mailsamy.boulos@hest.ethz.ch
DepartmentHealth Sciences and Technology
RelationshipLecturer

NumberTitleECTSHoursLecturers
752-1030-00LFood Biochemistry Laboratory Restricted registration - show details
Number of participants limited to 12

The lab course will only be held with a minimum of 6 and a maximum of 12 participants.
3 credits5PL. Nyström, S. Boulos, M. Erzinger
AbstractAdvanced laboratory course on analytical techniques used in food chemistry and biochemistry.
ObjectiveAfter attending the course, the students are able to:
- apply sample pre-treatment methods for modern chemical/biochemical analysis
- operate advanced analytical instruments (UV-Vis, HPLC, GC) for sample analyses
- critically analyze primary experimental data (including evaluating measurement uncertainty), and evaluate data with statistical methods.
Prerequisites / NoticeFood Chemistry I and II, Food Analysis I and II, Laboratory Course in Food Chemistry, or equivalent.
752-1101-00LFood Analysis I3 credits2VL. Nyström, S. Boulos, M. Erzinger
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, NMR, MS, 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, NMR, MS, 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,NMR, MS, and atomic absorption spectroscopy). Chromatography (GC, HPLC).
Lecture notesThe lectures are supplemented with handouts.
Literaturea) Georg Schwedt, Analytische Chemie, 2. vollständig überarbeitete Auflage 2008
b) R. Matissek, G. Steiner, M. Fischer, Lebensmittelanalytik, 5. Auflage 2014