| Course ID: | NBT/BŻ-SE>CIAŻ |
| Course title: | CHEMICAL AND INSTRUMENTAL METHODS OF FOOD ANALYSIS |
| Semester: | 4 / Spring |
| ECTS: | 7 |
| Lectures/Classes: | 30 / 60 hours |
| Field of study: | Biotechnology |
| Study cycle: | 1st cycle |
| Type of course: | compulsory |
| Prerequisites: | inorganic chemistry, organic chemistry, physics, mathematics |
| Contact person: | dr inż. Paweł Pawłowicz; pawel.pawlowicz@upwr.edu.pl |
| Short description: | Optical methods: ultraviolet and visible spectrophotometry, infrared spectrometry. Atomic absorption spectrometry. Emission spectrometry. Refractometry. Polarimetry. Mass spectrometry. Electroanalytical techniques: potentiometry, electrogravimetry, coulometry, polarography, voltammetry. Amperometric titration, dead stop point titration. Conductometry. Chromatography: fundamentals, mechanisms of retention. Gas chromatography, high performance liquid chromatography. |
| Full description: | Optical methods: ultraviolet and visible spectrophotometry, infrared spectrometry. Atomic absorption spectrometry. Emission spectrometry. Refractometry. Polarimetry. Mass spectrometry. Electroanalytical techniques: potentiometric techniques, electrogravimetry, coulometry, polarographic analysis, voltammetric techniques. Amperometric titration, dead stop point titration. Conductometry. Chromatography: fundamentals, characteristics of chromatographic techniques, mechanisms of retention. Gas chromatography, high performance liquid chromatography. |
| Bibliography: | Compulsory: 1. Undergraduate Instrumental Analysis, J.W. Robinson, E.M. Skelly Frame, G.M. Frame II, Marcel Dekker New York 2005. Supplementary: 1. Food Chemistry and Analysis, Huyghebaert A.,Gent University Press, Gent 1998. 2. The Food Chemistry Laboratory, C. M. Weaver, J. R. Daniel , CRC 2003. 3. Chemia Analityczna, Vol.2 Analiza Instrumentalna, R. Kocjan (Editor), PZWL, Warszawa 2002. |
| Learning outcomes: | After completing the course student In terms of knowledge: 1. knows the background to instrumental analytical chemistry and covers the principles of its most important techniques, 2. is able to grasp the strengths and weaknesses of a particular technique together with its principles of operation. In terms of skills: 1. is able to design and make the measurements so as to be both relevant to the problem being studied and reliable in themselves, 2. understands the capabilities and limitations of the measurement method and is able to validate its compliance with legal regulations. In terms of social competences: 1. has mastered the method of group work, 2. has learned how to care and take responsibility for the facilities available in the laboratory, 3. understands the limitations of analytical methods and is able to comment on the unrealistic expectations which people often have about the results of this kind of analysis. |
| Assessment methods and assessment criteria: | note from lectures 50%, note from laboratory classes 50% |