NWNR300871 Determination of provenance and authenticity of food and food products by modern analytical methods

Type
Lecture and seminar
Semester hours
2
Lecturer (assistant)
Tchaikovsky, Anastassiya , Steininger-Mairinger, Teresa , Zitek, Andreas , Hann, Stephan , Hood-Nowotny, Rebecca
Organisation
Analytical Chemistry
Offered in
Sommersemester 2026
Languages of instruction
Englisch
Content

The aim of the course is to give students an overview of the different types of food fraud and how to detect them using analytical chemistry methods.

In the first part of the course, students will learn the related theory in a series of lectures and workshops. The theoretical part will be complemented by a laboratory tour at the Institute of Analytical Chemistry (BOKU-Muthgasse) and the Institute of Soil Research (BOKU-Tulln).

The second part of the course comprises of a publication reading workshop. There student will get scientific literature and instructions on how to deepen their knowledge themself. This part can be done outside the university, but preferably in teams.

The final part of the course will be an exam on the content of the lectures and the provided literature for self-learning.
Previous knowledge expected

Basic background in chemistry and analytical chemistry
Objective (expected results of study and acquired competences)

After completion of the course, students will have a comprehensive overview of analytical methods for determining food provenance and authenticity. Students will extend their self-learning competences and will be able to read scientific literature and decide, which analytical method is suitable to identify provenance or authenticity of food and food products.
You can find more details like the schedule or information about exams on the course-page in BOKUonline.