Course detail
Food Analysis II
FCH-MC_ACP2Acad. year: 2019/2020
In the lectures students are introduced to the analysis of food using advanced analytical methods and are familiar with the procedures for monitoring the authenticity and adulteration of food.
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Number of ECTS credits
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Learning outcomes of the course unit
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Planned learning activities and teaching methods
Assesment methods and criteria linked to learning outcomes
Course curriculum
2. DNA analysis for the identification of animal / plant substances in food
3. PCR for the identification of food ingredients
4. Spectroscopy I
5. Spectroscopy II
6. Separation Methods I
7. Separation Methods II
8. Analysis of allergens, enzyme analysis
9. Food Authenticity I
10. Food Authenticity II
11. Analysis of contaminants in food
Work placements
Aims
Specification of controlled education, way of implementation and compensation for absences
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Prerequisites and corequisites
Basic literature
Recommended reading
Nollet, Leo M. L., Siddiqi, K. S, Fingerprinting techniques in food authentication and traceability, CRC Press, 2019, ISBN 9781138197671 (EN)
Classification of course in study plans
Type of course unit
Lecture
Teacher / Lecturer