Food Analytical Chemistry 1.

Timetable

Duration: lecture - 15 h, lab - 15 h , SUM=30 h

Timetable-lecture 15h+ lab 15h=30h*4 groups=120 h

Number of maximum students per class for one group-  4 students; number of groups

Module aim (aims)

OBJECTIVES

To learn about instrumental methods used to analyse the chemical and physical properties of foods, with stressed on chromatographic and spectrometric analyses applied in the analysis of foods.

To acquire laboratory skills required for performing a range of chemical and physicochemical analyses of food components.

To understand the methods used to assess the accuracy and precision of the analytical techniques performed in lab.

To design of experiments in food analysis.

To learn about preparation methods of foods to chemical analysis.

ON SUCCESSFUL COMPLETION OF THE COURSE STUDENTS WILL BE ABLE TO:

Describe and use principal analytical methods used for food analysis.

Choose appropriate analytical techniques for foods analysis.

Interpret and report data derived from chemical experiments/analysis in a meaningful way.

Demonstrate competency in the use of standard techniques of food analysis and the treatment of experimental data.

Apply modern instrumental methods to analyse chemical and physical properties of food.

Pre-requisites in terms of knowledge, skills and social competences (where relevant)

Basic knowledge in the field of analytical chemistry, calculations in chemistry, rules in working with basic analytical equipment.

Syllabus

Food Analytical Chemistry course is designed to acquaint students with the theory and application of physical and chemical methods for determining the constituents of foods, especially with uses modern separation and instrumental analysis techniques. The lectures will cover the theory of various analytical techniques used in modern food analysis with basic principles of analytical procedures and techniques commonly used to determine the chemical composition characteristics of foods.  The aim of the laboratory is to give students experience in performing food analysis experiments, analysing data and reporting their findings. The course will be focused on the application of qualitative and quantitative techniques used in the chemical analysis examination of food products. Moreover, this analytical chemistry course will be focuses on novel analytical techniques and methods (e.g. FAAS, HPLC/IC, ICP-OES). The theory is presented in lecture and the students gain experience in a discussion and lab. This course builds on the laboratory experience, which focuses on hands-on experience with modern analytical instrumentation.

Reading list

1. Chemistry / John McMurry, Robert C. Fay. McMurry, John., Fay, Robert C. New Jersey : Printice Hall, 2004.
2. Analytical chemistry : a modern approach to analytical science / ed. by J.-M. Mermet, M. Otto, M. Valcárcel ; founding eds R. Kellner, H. M. Widmer. Kellner, Robert A. Red., Mermet, Jean-Michel. Red., Widmer, H. Michael. Red., Valcárcel Cases, Miquel. Red., Otto, Matthias. Red.Weinheim : Wiley-VCH, cop. 2004.
3. Analytical instrumentation : performance, characteristics and quality / Graham Currell. Currell, Graham., John Wiley & Sons. New Delhi : Wiley India, 2010. 
4. Fundamentals of analytical chemistry / Douglas A. Skoog, Donald M. West, F. James Holler, Stanley R. Crouch. Skoog, Douglas A.., Holler, F. James. Autor, Crouch, Stanley R. West, Donald M. Autor, Cengage Learning. Beoston : Cengage Learning, © 2022. 
5. Fundamentals of chromatography / Harold Gomes Cassidy. Cassidy, Harold Gomes. New York ; London : Interscience Publishers, 1961. 
6. Fundamentals of general, organic, and biological chemistry / John McMurry, Mary E. Castellion. McMurry, John , Castellion, Mary E., Prentice Hall (Upper Saddle River). Upper Saddle River : Prentice Hall, cop. 2006.