752-1101-AAL Food Analysis I
Semester | Spring Semester 2021 |
Lecturers | L. Nyström |
Periodicity | every semester recurring course |
Language of instruction | English |
Comment | Enrolment 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. |
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, 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, 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). |
Literature | Food Analysis - Fourth Edition, edited by S. Suzanne Nielson; 2010; Springer, Selected sections. |