Key words
Instrumental techniques - food analysis
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, NIRA, RAMAN, turbidimetry, nefelometry, refractometry, polarometry, flame photometry, ICP, AES, AAS, XRF, chemiluminescence,... (depending on timeschedule)
The analytical methods are illustrated with applications in food analysis.
Exercises
- GC: determination of fats
- HPLC:determination of vit C ( extern en intern standardisation )
- Spectroscopy: fluorimetric determination quinine in tonic
- TLC: determination of biphenyl en ortho phenyl phenol in citrusfruits
- ISE: use of ion selective electrode (determination nitrate in vegetables)
- extern standard en multiple standardaddition
- Demonstrations: GCMS , SPE en SPME
C-hours : productquality, quality-assurance and legislation
Prerequisites
Basic knowledge of inorganic - organic chemistry (candidatures) and analytical chemistry (chemical analysis)
Final Objectives
Core competence 1:
To be able to master general chemical knowledge and skills concerning the analytical chemistry.
Core competence 2:
To be able to perform chemical and chemical technical analyses and to apply them on scientific and/or engineering problems. Analyses are performed in group or on an individual basis.
Amongst others:
- The student must have insight to the different scientific/technical disciplines
- The students must obtain a clear insight into chemical general knowledge and basic skills and must be able to link the different aspects and apply them in process- and productcontrol
- The students have to perform quality minded and has tot take care of the environmental- , safety- and health aspects
General competence 1:
To be able to think and to reason permanently in a critical, creative and scientific way and to find a connection between different scientific disciplines in order to understand technical problems and processes.
General competence 2:
To be able to communicate and to report information, ideas, problems and solutions - especially scientific and technical ones - to laymen as well as to specialists in a comprehensive and efficient way.
Materials used
::Click here for additional information::
teacher's courses - background information
scientific & technical literature - school library materials...
Study costs
Cost: 70.0 EUR
Theory syllabus: about € 15
Exercises: syllabus, laboratory-coat, safety glasses, pippetor,…: about € 50
Exercises: syllabus only: about € 5
Study guidance
Supplementary support and explanation is provided by appointment
Teaching Methods
Lectures - demonstrations - exercises - individual reports - discussion exercises - home study - training period
Assessment
Theory: Combination of written and oral examination
Exercises: permanent evaluation, tasks
C- hours: permanent evaluation, tasks
Coefficient:
Theory: ± 57 %
Exercises: ± 29 %
C-hours: ± 14 %
Lecturer(s)
Theory: Dr. J. Schaubroeck
Exercises: Ing. P. Maene
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