752-1101-AAL  Food Analysis I

SemesterHerbstsemester 2016
DozierendeL. Nyström
Periodizitätjedes Semester wiederkehrende Veranstaltung
LehrspracheDeutsch
KommentarBelegung ist NUR erlaubt für MSc Studierende, die diese Lerneinheit als Auflagenfach verfügt haben.

Alle anderen Studierenden (u.a. auch Mobilitätsstudierende, Doktorierende) können diese Lerneinheit NICHT belegen.


KurzbeschreibungTo 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).
LernzielTo 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).
InhaltFundamentals: 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).
SkriptThe lectures are supplemented with handouts.
LiteraturFood Analysis - Fourth Edition, edited by S. Suzanne Nielson; 2010; Springer, Selected sections.