NSCPHD1036 Quantitative Food Spectroscopy - instrumental analyses of food

Volume 2013/2014
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.
Basic knowledge of chemometrics/exploratory data analysis is expected.
The course will be available in two versions. Either one including 1 week full work onsite (theory with lectures and theoretical exercises) or one including 2 weeks full work onsite (1 week theory with lectures and theoretical exercises and 1 week with laboratory work) and finalized with a report (home work) for later approval (3 weeks total).

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

Long version: 5 days lectures and exercises 50 h, literature reading 30 h, 5 days laboratory work 50 h, preparation of report 40 h. Total 170 h = 6 ECTS
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.
  • Category
  • Hours
  • Lectures
  • 25
  • Practical exercises
  • 50
  • Preparation
  • 30
  • Project work
  • 40
  • Theory exercises
  • 25
  • Total
  • 170
Credit
6 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)
Marking scale
passed/not passed
Censorship form
No external censorship
Criteria for exam assesment
See learning outcome