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NSCPHD1187  Quantitative Food Spectroscopy - instrumental analyses of food Volume 2014/2015

Course information

LanguageEnglish
Credit6 ECTS
LevelPh.D.
Duration
1 week (short version 3 ECTS) or 2 weeks (middle version without report 4½ ECTS; long version incl. report written up afterwards 6 ECTS) in June every second year (equal years). Or following the MSc block version LLEF10271U Quantitative Bio-spectroscopy in block 2 November-January every year (all 3 versions possible).
Placement
Block 2
2015: No summer version; only block version Nov 2014 - Jan 2015
Schedule
C (Mon 13-17 + Wednes 8-17)
Course capacityMax. 20 students.
Study boardNatural Sciences PhD Committee
Contracting department
  • Department of Food Science
Course responsibles
  • Nanna Viereck (3-7e718650767f7f743e7b853e747b)
  • Søren Balling Engelsen (2-82744f757e7e733d7a843d737a)
Saved on the 02-02-2015
Content

Taking this course, the students will be taught on how to choose among various spectroscopic methods (electron (UV-VIS or fluorescence), vibrational (NIR, IR or Raman) and nuclear magnetic resonance (NMR) spectroscopy) to solve a food related problem. Furthermore, exploratory data analysis using chemometric methods will be an integrated part of the course. Overall, the course will focus on how to obtain knowledge about advantages and disadvantages of spectroscopic measurements on food, about operating spectroscopic equipment and about handling data quantitatively.

Through lectures and laboratory exercises, the course will introduce the participants to some of the most widely used instrumental analyses of food spanning a wide range of the electromagnetic spectrum. The course will emphasize practical use of spectroscopy and discuss problems, pitfalls and tricks of the trade in relation to quantitative use of spectroscopy within the food science area including for example spectroscopic calibration and optimal sample presentation to spectrometer.

Learning Outcome

After completing the course the student should be able to:

KNOWLEDGE
-Reflect about advantages and disadvantages of spectroscopic measurements
-Describe various spectroscopic methods (electron spectroscopy, vibrational spectroscopy and nuclear magnetic resonance) used in the food industry and science
-Define how to present a theoretical or practical spectroscopic result
-Perform spectroscopic measurements and data analysis (qualitatively and quantitatively) on selected food related problems

SKILLS
-Suggest and apply spectroscopic monitoring equipment and sampling to solve specific food problems
-Operate selected spectroscopic equipment which is applied in food experiments
-Understand and communicate spectroscopic expert and research litterature to fellow students

COMPETENCES
-Carry out selected spectroscopic measurements on food or food related samples
-Interpret selected spectroscopic data within food related problems
-Evaluate spectroscopic data quantitatively with basic chemometrics (PCA and PLS)

Literature

Will be supplied before and during the course.

Teaching and learning methods
The course will be available in 3 versions. Either one including 1 week full work onsite (3 ECTS; theory with lectures and theoretical exercises), one including 2 weeks full work onsite (4½ ECTS; 1 week theory with lectures and theoretical exercises and 1 week with laboratory work but NO report), and one including 2 weeks full work onsite (1 week theory with lectures and theoretical exercises and 1 week with laboratory work), finalized with a report (home work) for later approval (6 ECTS; 3 weeks total work load). If the course is followed in the block version, work load will be similar, but distributed according to schedule across the 9 week block.

Short version: 5 days lectures and exercises 50 h, literature reading 30 h. Total 80 h = 3 ECTS.

Middle version: 5 days lectures and exercises 50 h, literature reading 30 h, 5 days laboratory work 45 h. Total 125 h = 4½ ECTS

Long version: 5 days lectures and exercises 50 h, literature reading 30 h, 5 days laboratory work 45 h, preparation of report 40 h. Total 165 h = 6 ECTS
Academic qualifications
Basic knowledge of chemometrics/exploratory data analysis is expected.
Remarks
For the lab work in the long version the participiants could bring their own sample set (app. 20 samples).

There is no course fee for students registered at a Danish university. The fee for guest students (exchange students or a full degree student at a non-partner university abroad) is dkr. 2500. The fee for industrial participants and EU/EEA citizens (continuing education or supplementary training) is dkr. 4250.
Sign up

Register at http://food.ku.dk/english/education/phd/

or

E-mail to Nanna Viereck: nav@food.ku.dk

Deadline for signing up: summer version May 1st, block (winter) version October 1st

Exam
Credit6 ECTS
Type of assessment
Written assignment
In order to pass the course, all participants must hand in a 30-page report for approval (long version, 6 ECTS) or theoretical exercises for approval (short version, 3 ECTS and middle version, 4½ ECTS).
Marking scalepassed/not passed
Censorship formNo external censorship
Criteria for exam assesment

See learning outcome

Workload
CategoryHours
Lectures25
Theory exercises25
Practical exercises45
Preparation30
Project work40
Total165
Saved on the 02-02-2015