Key words
Analytical chemistry (p300) - instrumentation
Objectives
The main objective is to provide a more solid and profound scientifically basis (fysico-chemical) which in practice gives access to the application of a great variety of qualitative and quantitative applied analytical methods usefull in food analysis.
Topics
Theory:
- Instrumental characteristics
- Electrochemical methods: conductometry, potentiometry, electrolysis, voltammetry, amperometry, coulometry
- Optical methods: interaction electromagnetic radiation (matter,molecular and atomic absorption/emission (UV - VIS, IR, FT-IR, NIR, NIRA, RAMAN, turbidimetry, nefelometry, refractometry, polarometry, flame photometry, ICP, AES, AAS, XRF, chemiluminescence,... (depending on timeschedule)
- Chromatographic techniques: introduction, detectors, gas - liquid, HPLC, ...where suitable.
The analytical methods are illustrated with application notes in food analysis.
Prerequisites
Basic knowledge of inorganic - organic chemistry (candidatures) and analytical chemistry (chemical analysis)
Final Objectives
- Providing a solid and broad scientific basis of chemical and fysico-chemical phenomena and reactions
- Being able to apply a great variety of qualitatieve and quantitative analytical methods
- Being able to correctly interpret derived special literature
- To use on a competentive way, sensitive and reproductive analytical, procedures, paying attention to interferences.
- Persuiting of teamspirit, communication,skills ... during practical exercises.
Materials used
- teacher's course - background information
- scientific & technical literature - school library materials...
Study costs
Cost: 15.0 EUR
± 15 Euro
Study guidance
Supplementary support and explanation is provided by appointment
Teaching Methods
Lectures - demonstrations - exercises - individual reports - discussion exercises - home study - training period
Assessment
- scoring system:
Combination of written and oral examination
Lecturer(s)
Joseph Schaubroeck
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