754003 Introduction to chemical food analysis
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- Lecture and exercise
- Semester hours
- Lecturer (assistant)
- Offered in
- Sommersemester 2020
- Languages of instruction
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
- 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.