|Teaching method||Contact hours|
|Course coordinator(s)||dr. ir. PA Wierenga|
|B de Rink|
|Lecturer(s)||prof. dr. ir. SM van Ruth|
|prof. dr. HA Schols|
|dr. ir. H Bouwmeester|
|Examiner(s)||prof. dr. HA Schols|
|dr. ir. PA Wierenga|
Language of instruction:
Analysis of components in food materials is important for research, as well as for quality control, and to trace the origin of food materials. In each of these applications, the major issue is to be sure that you actually analyse those and only those compounds on which you need information. Since food products typically have a very heterogeneous composition (different classes of components, but also variants of the same molecules) the identification and quantification of specific compounds is often not straightforward. In this course, the student will learn a range of techniques that are used for analysis of pesticides, toxins, additives, biofunctionals and markers for authenticity and traceability in dynamic heterogeneous materials as food products. The basics of these techniques will be explained, as well as the applications, and examples how these are used in industry (quality assurance / quality control), or in academic research.
The analysis techniques discussed in this course are chromatography, mass spectrometry, fingerprinting, isotope analysis, chemometrics and NMR. Furthermore biochemical analysis techniques are discussed as bio(chemical) -assays, immune-assays and PCR. The methods discussed are applicable in food research and development, tracing and tracking, authenticity, allergens, bio-functionality and chemical food safety. Examples such as authenticity issues with parmesan cheese, health claims, pesticides, marine biotoxins and dioxins are part of the course. The main aim of the course is to understand how these bio-assays and chemical analysis techniques are applied, used and how the results should be evaluated. The knowledge clips and animations will provide detailed information about the background and sensitivities of the different methods.
After successful completion of this course students are expected to be able to:
- explain which analytical techniques are applied to detect presence of and toxins, adulterations, or bio- functional compounds in food products;
- describe the basic principles of these analytical methods;
- select these analytical techniques;
- interpret results from these analytical methods;
- identify errors in results from these analytical methods.
The course consists of three parts:
- knowledge clips and animations (covering a.o. mass spectrometry, chromatography, chemometrics and biological assays);
- E-learning material (online cases covering understanding of techniques and data analysis);
- group work in the form of a research case including the development of an experimental setup followed by data analysis of a dataset provided.
The final grade is based on a remote proctored written theory examination (of which 50% multiple choice and 50%) open questions an evaluation of the group work. The partial grade (for the group assignment) is valid for 5 years.
All information will be provided in Brightspace.
|Restricted Optional for:||MFT||Food Technology||MSc||K: Food Technology (Distance Learning)||3DL|