22KK46 - Food Quality Analysis
| Course specification | ||||
|---|---|---|---|---|
| Course title | Food Quality Analysis | |||
| Acronym | 22KK46 | |||
| Study programme | ||||
| Module | ||||
| Lecturer (for classes) | ||||
| Lecturer/Associate (for practice) | ||||
| Lecturer/Associate (for OTC) | ||||
| ESPB | 5.0 | Status | ||
| Condition | Instrumental analysis 2 | Облик условљености | ||
| The goal | The course should enable students to become familiar with the analytical methods used to sample and chemically analyze different types of food and gain the knowledge necessary to perform the food sampling and analysis on their own. | |||
| The outcome | The course should enable the student to gain knowledge on how to properly take a representative sample of food, prepare it for chemical analysis, select a suitable method of analysis, perform an analysis and interpret the results obtained. | |||
| Contents | ||||
| Contents of lectures | Sampling of different types of food for laboratory testing. Analytical methods and procedures for moisture and total dry matter content analysis, ash analysis, fatty acid analysis, protein analysis, amino acid extraction and determination, carbohydrate analysis, vitamin analysis, mineral analysis, pH determination, foreign matter analysis in food, measurement viscosity, content analysis of sweeteners, preservatives, antioxidants, artificial colors, heavy metal content analysis, pesticide residue content analysis, antibiotic content analysis, mycotoxin contamination test, content analysis radionuclide thirst, test for migration of substances from food contact materials. | |||
| Contents of exercises | Chemical analysis of food: 1. Determination of moisture and ash content 2. Determination of fatty acid content by GC method 3. Determination of protein content by Kjeldahl method 4. Determination of caffeine, benzoate and saccharin content by HPLC method 5. Determination of nitrate and nitrite content 6. Determination of mercury content using CV-AAS 7. Determination of food elements using microwave digestion and ICP-MS 8. Determination of pesticide content using HPLC-MS 9. Determination of patulin content in apple juices by HPLC method 10. Determination of radionuclide content in food by gamma spectrometry 11. Analysis of the migration of substances from food contact materials. | |||
| Literature | ||||
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| Number of hours per week during the semester/trimester/year | ||||
| Lectures | Exercises | OTC | Study and Research | Other classes |
| 3 | 2 | |||
| Methods of teaching | Teaching methods: lectures, experimental work and seminars. | |||
| Knowledge score (maximum points 100) | ||||
| Pre obligations | Points | Final exam | Points | |
| Activites during lectures | 10 | Test paper | 50 | |
| Practical lessons | 25 | Oral examination | ||
| Projects | ||||
| Colloquia | ||||
| Seminars | 15 | |||