3 hours. 2 hours lecture and 3 hours lab per week.
Instrumental Methods of Food Analysis
Course Description
Spectrophotometric, colorimetric, and chromatographic methods of
analysis as applied to food. Emphasis will be placed on
determining the most appropriate assay for the problem and then
interpreting the results.
Additional Requirements for Graduate Students: Graduate students will participate in teams to design a "virtual
laboratory" appropriate for the analysis of food using computer
technology. If only one student is enrolled in the course, then
the graduate student will design, conduct, and prepare a report
on a laboratory exercise.
Athena Title
Instrum Methods Food Analysis
Prerequisite
FDST 4040/6040-4040L/6040L
Semester Course Offered
Offered spring
Grading System
A - F (Traditional)
Student learning Outcomes
The students will understand fundamental physical and chemical principles that are involved in the analysis of food and food products.
The students will understand the process in developing good laboratory practices (GLPs)/techniques common to basic and applied research in food analysis.
Topical Outline
Review of organic/analytical chemistry basics
Introduction to food analysis
Evaluation of analytical data (precision/accuracy, reproducibility/repeatability)
Sampling and representative samples
Basic principles of spectroscopy, Electromagnetic spectrum, UV-vis, Fluorescence/chemiluminescence, Infrared (IR)
Atomic absorption and emission spectroscopies/ICP-A(O)ES
Basic principles of chromatography, Adsorption chromatography, Partition chromatography, Ion exchange chromatography, Size exclusion chromatography, Affinity chromatography, Gas chromatography (GC), High performance liquid chromatography (HPLC)
Immunological assays (e.g., ELISA)
Electrophoresis
Nuclear magnetic resonance (NMR) spectroscopy, Mass spectrometry (MS)
