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752-1101-00L 3 Credits BSC D-HEST
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Food Analysis I

Lebensmittelanalytik I

Lecturers & Examiners: Prof. Dr. Laura Nyström, Dr. Melanie Erzinger, Dr. Samy Boulos
VVZ CR n/a

Last Updated: 2026-02-05 16:21:40

Abstract

The course offers students an insight into basic methods of food analysis (titration, spectroscopy/spectrometry, chromatography, enzymatic analysis). Furthermore, the analytical procedure as a whole and important steps of the analytical process are covered.

Objective

Students understand the analytical procedure as a whole and can explain important steps of the analytical process. Students know different methods of food analysis and can compare them systematically. Students can critically evaluate analytical methods and argue why a certain method has to be used for a certain analyte.

Content

- Analytical procedure and important parameters of it (accuracy, precision, limit of detection, sensitivity, specificity/selectivity) - Analytical process (sampling, sample preparation, calibration, measurement, statistical evaluation of analytical results, chemical concentrations etc.) - Errors in quantitative analysis - Titration - Spectroscopy and spectrometry (UV-Vis, MS, IR, NMR, AAS) - Chromatography (GC, HPLC) - Enzymatic analysis

Resources

Lecture Notes

The lectures are supplemented with handouts.

Literature

a) Georg Schwedt, Analytische Chemie, 2. vollständig überarbeitete Auflage 2008 b) R. Matissek, G. Steiner, M. Fischer, Lebensmittelanalytik, 5. Auflage 2014

General Information

Language
German
Levels
BSC
Frequency
Yearly recurring

Examination

Type
end-of-semester examination
Mode
written 105 minutes
Aids
einfacher Taschenrechner
Die Gesamtnote setzt sich zusammen aus der Leistung der Semesterendprüfung (90%) sowie der selbständig zu bearbeitenden Aufgaben (10%). Diese Aufgaben sind ein obligatorisches Leistungselement. Ohne Absolvierung der Aufgaben wird für das Leistungselement die Note 1 erteilt (10% der Gesamtnote). Zusätzlich kann das erfolgreiche Lösen von zusätzlichen Lernelementen zur Erhöhung der Gesamtnote im Umfang von maximal 0.25 Notenpunkten führen.

Course Components

Type Title Time & Place Hours
lecture Lebensmittelanalytik I
  • Wed 14:15-16:00 (CHN C 14)
2 h weekly

Offered In