771319 Determination of provenance and authenticity of food and food products by modern analytical methods (in Eng.)

Art
Vorlesung und Seminar
Semesterstunden
2
Vortragende/r (Mitwirkende/r)
Steininger-Mairinger, Teresa , Zitek, Andreas , Hood-Nowotny, Rebecca , Tchaikovsky, Anastassiya , Hann, Stephan
Organisation
Angeboten im Semester
Sommersemester 2024
Unterrichts-/ Lehrsprachen
Englisch
Lehrinhalt

Background: Provenance vs. authenticity of food; why do we need proof of provenance? National and international regulations; labeling of food;

Approaches for the determination of provenance: What intrinsic characteristic properties of food and food products can be used to assess provenance?

Methods for provenance determination:
* determination of intrinsic physical parameter
* determination of chemical parameter
* molecular biology techniques (specific markers)

Analytical techniques and information content:
* Chromatographic methods
* Molecular mass spectrometry (targeted and non-targeted fingerprinting)
* Isotopic fingerprinting by elemental mass spectrometry and elemental spectroscopy
* IR and Raman spectroscopy & Hyperspectral imaging
* Isotopic fingerprints (NMR, SNIF-NMR, IRMS, TIMS, MC ICP-MS)
* Specific requirements (sampling, evaluation strategies, statistic methods, database analysis)
Inhaltliche Voraussetzungen (erwartete Kenntnisse)

Basic background in chemistry and analytical chemistry
Lehrziel

After completion of the course the students will have a comprehensive overview of the methods available. They are able to critically read and assess scientific literature on analytical methodology for determining food provenance and authenticity. Students are able to prepare a structured document on reviewed literature, highlighting the key elements thereof. They are also able to decide on appropriate approaches to identify provenance or authenticity of food and food products.
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