FCH-37803 Advanced Biochemical Analysis of Foods - Product Composition (online)

Course

Credits 3.00

Teaching methodContact hours
Knowledge clip0
Group work0
E-learning material0
Course coordinator(s)dr. ir. PA Wierenga
B de Rink
Lecturer(s)prof. dr. HA Schols
dr. ir. PA Wierenga
Examiner(s)dr. ir. PA Wierenga

Language of instruction:

English.

Assumed knowledge on:

A completed BSc in Food Science and Technology or equivalent

Contents:

Analysis of components in food materials is important for research, as well as for quality control. In 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 ingredient composition in 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 related to gross-compositional analysis are: Near infra- red, Dumas, total sugar content and total phenolics. Furthermore analytical techniques will be evaluated as gas/ liquid chromatography and mass spectrometry. Also the effect of sample preparation on the results will be discussed. The methods discussed in the course are applicable in quality control (choice of method) and food research and development. For better understanding examples such as melamin in milk, maillard reaction products and health claims of HMO's are part of the course. The main aim of the course is to understand how these analysis techniques for ingredient composition are 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. Tutorials are offered in order to practice the application of the information obtained.

Learning outcomes:

After successful completion of this course students are expected to be able to:
- explain which analytical techniques are applied to analyse food composition;
- 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.

Activities:

The course consists of three parts:
- knowledge clips and animations (covering a.o. mass spectrometry, chromatography) ;
- 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.

Examination:

The final grade is based on:
- a remote proctored theory examination (80%, of which 50% multiple choice and 50% open questions);
- a written report of group work (20%).
Both parts should be passed with a minimal mark 5.0 (combined average at least 5.5).

Literature:

All information will be provided on Blackboard.

ProgrammePhaseSpecializationPeriod
Restricted Optional for: MFTFood TechnologyMScK: Food Technology (Distance Learning)2DL