INSTRUMENTAL FOOD ANALYSIS AND RHEOLOGY
 
Taught in 4th year Agriculture and BiotechnologySection agricultural and food industries Applied cell and gene technology
Theory [A] 37.5
Exercises [B] 37.5
Training and projects [C] 0.0
Studytime [D] 180.0
Studypoints [E] 6
Level specialized
Credit contract? Unrestricted access
Examination contract?
Language of instruction Dutch
Lecturer Mia EECKHOUT
Reference BILBIV04A22860
 
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
::Click here for additional information::
- 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