Modern Methods in Food Quality Control
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Course Description
COURSE CONTENT
- Overview of the techniques and methods in food quality control
- Methods for preparation of samples for chromatographic analyses
- Analytical chromatography techniques
- Mass spectrometry
- Spectrometry in determination of mineral substances
- Electrophoretic methods
- Methods of identification and detection of GMOs
- Instrumental techniques in sensory evaluation of food
- Immunological methods
LEARNING OUTCOMES
- compare particular chromatographic, spectrometric, electrophoretic, PCR, electrochemical, and immunoenzymatic analytical techniques
- use modern chromatographic, spectrometric, electrophoretic, electrochemical and immunoenzymatic analytical instrumental systems
- create methods of sample preparation, and also chromatographic, spectrometric, electrophoretic and immunoenzymatic methods for determination of certain food ingredients
- interpret the analytical results of determination of particular food ingredients
- assess the impact of particular parameters on analytical results
- propose an instrumental analytical method for determination of certain food ingredients
- argue the issue of the use of particular instrumental analytical techniques and methods for determination of food ingredients