754105 Introduction to chemical food analysis

Type
Lecture and exercise
Semester hours
2
Lecturer (assistant)
Van Den Oever, Sabrina , Mayer, Helmut , Hauser, Catharina , Loh, Tanja
Organisation
Offered in
Sommersemester 2024
Languages of instruction
Englisch
Content

Small groups of students will perform chemical analyses of food samples regarding relevant parameters (e.g., meat and meat products, milk and dairy products, egg, cereals, soy beans, etc.). Various aspects of chemical food analysis will be learned (e.g., dry mass, protein, fat, carbohydrate and ash content; determination of pH-value, density, refraction index, polarisation, freezing point, freshness and indicators for the evaluation of heat load of foods).
Previous knowledge expected

Basic knowledge in chemical and food chemistry laboratory (e.g., accurate pipetting with micropipettes and graduated pipettes; handling of analytical balances) as well as understanding of the fundamental aspects of "laboratory safety" (e.g., safe handling of chemicals, cleanliness and order, to avoid endangering persons in the chemical laboratory) !!!
==> If these prerequisites are not fulfilled, a safe and efficient work in this Practical Course is definitely NOT possible !!!
Objective (expected results of study and acquired competences)

After having successfully completed this course, students will be familiar with the basic principles of chemical food analyses, and are able to apply this knowledge in practice. They will know the guidelines for appropriate sampling of foods, and the most important physico-chemical parameters in food analysis. Students will have basic knowledge and competence in the area of chemical food analysis, and will be able to use these skills also in routine analysis of foods.
You can find more details like the schedule or information about exams on the course-page in BOKUonline.