Instrumental methods of quality control in food technology and food biotechnology
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Course Description
COURSE CONTENT
Analysis of macro and micro nutrients. Analysis of trace elements. Spectroscopic methods in ultraviolet, visible and infrared (UV / VIS and IR) spectra. Atomic absorption spectroscopy (AAS). Chromatographic methods. Gas chromatography (GC). High performance liquid chromatography (HPLC). Methods combined with mass spectrometry (GC-MS and HPLC-MS). Sample preparation specificities. Rules of application methods and interpretation of the results. Determination of physical and sensory characteristics of food (colour, texture, taste, smell). Determination the time of storage for the food products (microbiological tests, organoleptic properties). Examples of applications in the fields of food safety, food quality properties and sensory properties of food.
LEARNING OUTCOMES
- propose the analytical method
- apply the modern analytical technique
- organize the work in the laboratory
- evaluate obtained analytical results
Literature
Instrumental methods in food analysis (Editors: Pare,J.R.J., Belanger, J.M.R.) Elsevier Science, 1997.