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752-1101-AAL 3 Credits MSC D-HEST
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Food Analysis I

Lecturers & Examiners: Prof. Dr. Laura Nyström
Enrolment ONLY for MSc students with a decree declaring this course unit as an additional admission requirement. Any other students (e.g. incoming exchange students, doctoral students) CANNOT enrol for this course unit.
VVZ CR n/a

Last Updated: 2026-02-05 15:34:18

Abstract

To understand the basic principles of analytical chemistry. To get acquainted with the principles and applications of important routine methods of instrumental food analysis (UV/VIS, IR, AAS, GC, HPLC).

Objective

To understand the basic principles of analytical chemistry. To get acquainted with the principles and applications of important routine methods of instrumental food analysis (UV/VIS, IR, AAS, GC, HPLC).

Content

Fundamentals: Chemical concentrations. The analytical process (sampling, sample preparation, calibration, measurement, statistical evaluation of analytical results). Errors in quantitative analysis. Important parameters of an analytical procedure (accuracy, precision, limit of detection, sensitivity, specificity/selectivity). Methods: Optical spectroscopy (basic principles, UV/VIS, IR, and atomic absorption spectroscopy). Chromatography (GC, HPLC).

Resources

Lecture Notes

The lectures are supplemented with handouts.

Literature

Food Analysis - Fourth Edition, edited by S. Suzanne Nielson; 2010; Springer, Selected sections.

General Information

Language
English
Levels
MSC
Frequency
Semesterly recurring

Examination

Type
graded semester performance

Course Components

Type Title Time & Place Hours
revision course / private study Food Analysis I
Self-study course. No presence required.
No time listed 90 h semesterly

Offered In