752-1101-00L  Food Analysis I

SemesterSpring Semester 2019
LecturersL. Nyström, S. Boulos, M. Erzinger
Periodicityyearly recurring course
Language of instructionGerman



Courses

NumberTitleHoursLecturers
752-1101-00 VLebensmittelanalytik I2 hrs
Wed10:15-12:00LFO C 13 »
29.05.10:15-12:00LFV E 41 »
L. Nyström, S. Boulos, M. Erzinger

Catalogue data

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

Performance assessment

Performance assessment information (valid until the course unit is held again)
Performance assessment as a semester course
ECTS credits3 credits
ExaminersL. Nyström, S. Boulos, M. Erzinger
Typeend-of-semester examination
Language of examinationGerman
RepetitionA repetition date will be offered in the first two weeks of the semester immediately consecutive.
Additional information on mode of examinationDie 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

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Offered in

ProgrammeSectionType
Food Science BachelorBasics of Food ScienceW+Information