752-1101-AAL  Food Analysis I

SemesterAutumn Semester 2018
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.


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.