BTLW100064 Food analysis
- Type
- course with non-continuous assessment
- Semester hours
- 2
- Lecturer (assistant)
- Dewi, Belinda Priska Chentya , Fuhrmann, Philipp Lawrence
- Organisation
- Biotechnology and Food Science
- Offered in
- Sommersemester 2026
- Languages of instruction
- Englisch
- Content
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This course introduces the scientific principles and analytical techniques used to quantify the composition of foods and food ingredients and key properties linked to product quality. Students will learn fundamental and advanced techniques for analysing key food components such as moisture, protein, fat, carbohydrates, vitamins, and other nutritional components. The course will also provide an introductory overview of the physicochemical properties of food. Topics covered will include texture, thermal analysis, microstructure characterisation and sensory characterisation within the scope of food analysis.
Additionally, students will get an idea on analytical approaches for detecting food contaminants, adulteration, and allergens, suitable as preparation for specific courses on these subjects.
During the course, we will discuss compliance with labelling claims, such as those relating to halal, kosher, organic and fair trade certifications.
Case studies will be examined to enhance critical thinking in method selection, data interpretation, and quality assurance. This course prepares students with a strong theoretical foundation for analysing food in precise, robust, and reliable ways, supporting effective decision-making in food quality, safety, and regulatory compliance.
- Previous knowledge expected
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- Objective (expected results of study and acquired competences)
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Upon successfully completing this course, students will have a sound understanding of the objectives, methods and areas of application of food analysis.
They will be able to:
- explain the relevance of food analysis in the context of quality assurance, food safety and legal labelling;
- select and describe suitable analytical methods for determining the presence of major components (water, protein, fat and carbohydrates), vitamins, minerals and other food components;
- critically evaluate classical and modern laboratory methods (gravimetric, titrimetric, spectroscopic and chromatographic) in the context of different food matrices;
interpret the results of analytical methods and relate them to product-specific requirements, standards and legal limits;
Recognise the need for the analysis of additives, contaminants and allergens, as well as for authenticity testing and the declaration of foodstuffs.
Understand simple sensory testing methods and how they fit into the overall evaluation of food materials.
You can find more details like the schedule or information about exams on the course-page in BOKUonline.