752-1030-00L Food Biochemistry Laboratory
Semester | Spring Semester 2019 |
Lecturers | L. Nyström, M. Erzinger |
Periodicity | yearly recurring course |
Language of instruction | English |
Comment | Number of participants limited to 12 |
Abstract | Advanced laboratory course on analytical techniques used in food chemistry and biochemistry. |
Objective | After attending the course, the students are able to: - apply sample pre-treatment methods for modern chemical/biochemical analysis - operate advanced analytical instruments (UV-Vis, HPLC, GC) for sample analyses - critically analyze primary experimental data (including evaluating measurement uncertainty), and evaluate data with statistical methods. |
Prerequisites / Notice | Food Chemistry I and II, Food Analysis I and II, Laboratory Course in Food Chemistry, or equivalent. |