Instrument-based Analytics of Food

44B0887

Bachelor

German

5.0

only winter term

1 semester

In food production, process monitoring and quality control play a crucial role. During an ongoing production process, samples are typically taken at regular intervals and analyzed using various chemical, biochemical, and physical methods to determine their composition, identify and quantify ingredients, and/or determine the purity. Similarly, the characterization of the final product is essential to ensure product quality.

This module presents various analytical methods used in food analysis on a scientific basis and applies them to lab practices of selected examples.

Introduction: General principles of analytical science, overview of analytical systems, techniques and methods

Fundamentals of sampling, sample processing and sample preparation

Fundamentals of method validation: Measurement accuracy and precision, specificity, linearity, limits of detection and quantification

Titration (volumetric analysis): Introduction to different titration types, e.g.acid-base titration, precipitation titration, complexometric titration

Spectroscopy: Introduction to spectroscopic measurement principles using techniques such as UV/Vis spectroscopy, atomic absorption spectroscopy (AAS), and optical emission spectroscopy (OES)

Chromatographic separation techniques: E.g. High-performance liquid chromatography (HPLC), ion chromatography (IC), gas chromatography (GC), fast protein liquid chromatography (FPLC)

Introduction to mass spectrometry

Electrophoretic techniques: Agarose gel electrophoresis for the separation and analysis of DNA; sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) for protein identification and visualization; protein transfer to membranes for immunodetection (Western blotting)

Food physical analysis methods: Texture profile analysis, particle size, zeta potential, rheology, differential scanning calorimetry (DSC), thermogravimetry (TG)

During the module, the knowledge about analytical techniques is supported by the performance of lab practices on examples for food analysis. 

The total workload for the module is 150 hours (see also "ECTS credit points and grading").

• Written examination or
• oral exam

• Regular participation

Standard form of examination: written exam, 2h (alternative form of examination may be selected by the examiner and announced at the start of the event)

Ungraded examination performance: regular participation in practicals

For the types of examinations permitted in the module, the information on scope and duration in the applicable study regulations applies.

• Chemical, physical and biochemical basics

Students learn the most important analytical methods and how they work.

To understand how the various analytical methods work, students deepen their basic physical, chemical and biological knowledge.

Students can assess and evaluate the significance and quality of the results of analytical methods.

The students can assess which method can be used to analyze which analytes.

• Glahn, Lisa

• Dirks-Hofmeister, Mareike
• Ewert, Jacob

N.N. (Lehrauftrag)