752-1101-00L Food Analysis I
| Semester | Spring Semester 2019 |
| Lecturers | L. Nyström, S. Boulos, M. Erzinger |
| Periodicity | yearly recurring course |
| Language of instruction | German |
Courses
| Number | Title | Hours | Lecturers | |||||||
|---|---|---|---|---|---|---|---|---|---|---|
| 752-1101-00 V | Lebensmittelanalytik I | 2 hrs |
| L. Nyström, S. Boulos, M. Erzinger |
Catalogue data
| 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 |
Performance assessment
| Performance assessment information (valid until the course unit is held again) | |
Performance assessment as a semester course | |
| ECTS credits | 3 credits |
| Examiners | L. Nyström, S. Boulos, M. Erzinger |
| Type | end-of-semester examination |
| Language of examination | German |
| Repetition | A repetition date will be offered in the first two weeks of the semester immediately consecutive. |
| Additional information on mode of examination | Die Gesamtnote setzt sich zusammen aus der Leistung der Semesterendprüfung (80%) sowie der selbständig zu bearbeitenden Aufgaben (20%). Diese Aufgaben sind ein obligatorisches Leistungselement. Ohne Absolvierung der Aufgaben wird für das Leistungselement die Note 1 erteilt (20% der Gesamtnote). |
Learning materials
| No public learning materials available. | |
| Only public learning materials are listed. |
Groups
| No information on groups available. |
Restrictions
| There are no additional restrictions for the registration. |
Offered in
| Programme | Section | Type | |
|---|---|---|---|
| Food Science Bachelor | Basics of Food Science | W+ |  |