|Course coordinator(s)||dr. ir. PA Wierenga|
|B de Rink|
|Lecturer(s)||MSc WJC de Bruijn|
|dr. ir. PA Wierenga|
|prof. dr. HA Schols|
|Examiner(s)||dr. JP Vincken|
|dr. ir. PA Wierenga|
Language of instruction:
Assumed knowledge on:
A completed BSc in Food Science and Technology or equivalent
Note:This is a distance learning course. This course can not be combined in anindividual programme with FCH-31806 Advanced Biochemical Analysis of Foods. Forcampus students this course can not replace FCH-31806 Advanced BiochemicalAnalysis of Foods.
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 course covers 6 topics. Three of the topics are about general practices in research, chromatography and mass spectrometry. Applications of these techniques are illustrated for quality assurance/quality control (e.g. Near infra- red, Dumas, total sugar content and total phenolics), advanced carbohydrate analysis and advanced protein analysis. A main focus in all topics is how variations in sample preparation or measurement conditions influence the results. 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 human milk oligosaccharides 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. Information for all topics is provided through knowledge clips and screenrecordings and practiced in online tutorials. In addition, you will apply the knowledge on research practices and GC/LC-MS in a group assignment about fennel tea.
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.
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.
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).
The partial grade (for lab classes) is valid for 5 years.
All information will be provided in Brightspace.
|Keuze voor:||MFTDL||Spec. Food Technology DL||MSc||2DL|