NSCPHD1011 Quantitative Food Spectroscopy - instrumental analyses of food
The PhD course database is under construction. If you want to sign up for this course, please click on the link in order to be re-directed. Link: https://phdcourses.ku.dk/nat.aspx
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
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.
After completing the course the student should be able to:
-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
-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
-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)
Will be supplied before and during the course.
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
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.
- Practical exercises
- Project work
- Theory exercises
- 6 ECTS
- Type of assessment
- Written assignmentIn 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 scale
- passed/not passed
- Censorship form
- No external censorship
Criteria for exam assesment
See learning outcome