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Food Analysis I
Lebensmittelanalytik I
Last Updated: 2026-02-05 15:23:35
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
G. Rücker, M. Neugebauer, G.G. Willems: Instrumentelle pharmazeutische Analytik, Wissenschaftliche Verlagsgesellschaft, 2001.
General Information
- Language
- German
- Levels
- BSC
- Frequency
- Yearly recurring
Examination
- Type
- end-of-semester examination
Course Components
| Type | Title | Time & Place | Hours |
|---|---|---|---|
| lecture | Lebensmittelanalytik I |
|
2 h weekly |