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
Knowledge on importance of qualitative and quantitative analysis.
Kwowledge on analytical apparatures
To perform any analysis of food and evaluate results.
Materials used
- teacher's course
- illustrations on-line on website
Study costs
Cost: 12.5 EUR
± 12,5 Euro
Study guidance
The student can always make an appointment.
Updated website
Teaching Methods
- lectures - exercises
Assessment
- Scoring system :
oral examination
Lecturer(s)
Mia Eeckhout
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