Key words
Food analysis, Instrumental techniques
Objectives
The aims of this course are :
- to provide a basic experience of using instrumental techniques as gas and liquid chromatography, near infra red spectroscopy, viscosimetry, texture analysis,...
- to illustrate the feasibility of quantitative and qualitatieve chromatographical analysis
- to illustrate the effect of rheological parameters on the behaviour of food products during production, packaging, distribution and storage.
Topics
I. Chromatography
- General chromatography
- Gas Chromatography
- Liquid Chromatography
- Chromatographical Food Analysis
II. Near Infra Red Reflection spectrometry
III. Rheology
- Basic principles of rheologcal parameters
- importance of rheology in food industry
- determination of rheological parameters (viscosity, stickiness, hardness, crispiness, elasticity, ...)
Prerequisites
Knowledge in the basics of analytical chemistry
Final Objectives
Materials used
- teacher's course
Study costs
± 12,5 Euro
Study guidance
The student can always make an appointment.
Teaching Methods
- lectures - exercises
Assessment
- Scoring system :
oral examination
Lecturer(s)
Mia EECKHOUT
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