NFOK14025U Quantitative Bio-spectroscopy
MSc Programme in Food Science and Technology
MSc Programme in Biotechnology
Spectroscopic measurement techniques have several advantages to classic chemical and chromatographic measurement techniques:
- Rapid: This is an advantage for at-line Quality Control (QC) and for monitoring process dynamics
- Non-destructive: This facilitates measurements on intact samples which is a requirement for on-line and in-line measurements
- Environmentally friendly: In contrast to chromatographic methods, spectroscopic methods require no sample preparation and thus use no chemicals and make no harm to the environment
- Multivariate: Typically, a large number of wavelengths are measured simultaneously, which makes it possible to exploit the first order data advantage and to measure several quality parameters simultaneously
- Remote: This is an advantage which allows for non-contact and 'through packaging' measurements.
The Danish food, pharma and biotech industries have in recent years
shown a steadily increased interest in developing and adapting
spectroscopic measurement techniques for rapid quality control and
for on-line monitoring of their processes in real time. The
advantages of using non-destructive spectroscopic measurement
techniques may give significant improvements in raw material
grading, product and process knowledge, quality and safety. It is
endorsed by the FDA for use in the pharmaceutical industry as a key
technology in Process Analytical Technology (PAT). Spectral sensors
in combination with multivariate data analysis have the potential
to minimize raw material use, energy and waste in most
manufacturing processes. This has the potential to provide a major
contribution to the future sustainable production. These tools are
some of the most important elements in the future transition to
digital food manufacturing and industry 4.0 manufacturing
solutions.
Through lectures and hands-on laboratory exercises, the course will
introduce and familiarize the students to/with the most widely
used spectroscopic techniques spanning a wide range of the
electromagnetic spectrum including visual (VIS) , near
infrared (NIR), infrared (IR), Raman and nuclear magnetic resonance
(NMR) spectroscopy.
Course relevance
The course is of prime importance to the food, pharma and biotech
candidate education as on-line process monitoring becomes more and
more widespread in the advanced segment of the industry and because
spectroscopy constitutes an efficient tool for investigating
biological processes in industry, humans and plants. Furthermore,
the methods have the potential to ensure a sustainable production,
since they can optimize processes and hereby reduce the raw
material need together with reduction in the energy and water
use (targeting especially the Sustainable Development Goal
(SDG) 12: Ensure sustainable consumption and production patterns,
but also SDG 3: Zero Hunger).
The main objective of this course is to make the student
familiar with the basic concepts and physics of the most abundant
non-destructive spectroscopic techniques utilized for on- or
at-line process monitoring and quality control in the modern food,
pharma or biotech-industry. The course is designed to give the
student basic theoretical background and hands-on experience with
fluorescence, NIR, IR, Raman and NMR spectroscopy. The course will
emphasize practical use of spectroscopy and discuss problems,
pitfalls and tricks of the trade in relation to quantitative use of
spectroscopy including, for example, spectroscopic calibration and
optimal sample presentation to spectrometer, and hands-on
experience on how to work with spectroscopic data in a practical
way.
After completing the course the student should be able to:
Knowledge
- Describe various spectroscopic methods (electron spectroscopy, vibrational spectroscopy and nuclear magnetic resonance)
- Define how to present a theoretical or practical spectroscopic result
- Perform spectroscopic measurements and data analysis
(qualitatively and quantitatively) on selected biological mixture
problems.
Skills
- Suggest and apply spectroscopic monitoring equipment and sampling to solve specific problems, including on-line real-time applications
- Operate selected spectroscopic equipment and application to complex biological matrices
- Understand and communicate spectroscopic expert and research literature to fellow students
- Reflect on advantages and disadvantages of spectroscopic
measurements and their applicability in an on-line setting.
Competences
- Carry out selected spectroscopic measurements on complex biological samples
- Interpret selected spectroscopic data from biological samples and process streams
- Evaluate spectroscopic data quantitatively with basic chemometrics (PCA and PLS).
See Absalon for a list of course literature.
Academic qualifications equivalent to a BSc degree is recommended.
- Category
- Hours
- Lectures
- 25
- Preparation
- 40
- Theory exercises
- 35
- Practical exercises
- 35
- Project work
- 70
- Exam
- 1
- Total
- 206
As
an exchange, guest and credit student - click here!
Continuing Education - click here!
- Credit
- 7,5 ECTS
- Type of assessment
- Written assignment, during courseOral examination, 20 min
- Type of assessment details
- The students will be evaluated on basis of a written group
report with clear indication of individual contributions (50%) and
a following final individual oral examination based on a
presentation and discussion of the report and the course curriculum
(50%). Both the group report and the oral examination must be
passed in order to pass the course.
Weight: Project report 50%, Oral examination 50%. - Exam registration requirements
Theoretical exercises approved.
- Aid
- All aids allowed
- Marking scale
- 7-point grading scale
- Censorship form
- No external censorship
Several internal examiners
- Re-exam
The same as the ordinary exam.
Possibility to re-submit missing theoretical exercises and/or not passed or missing group report two weeks before the re-examination. Handing in of corrected group reports (passed) from the ordinary exam is not accepted.
Criteria for exam assesment
See Learning Outcome
Course information
- Language
- English
- Course code
- NFOK14025U
- Credit
- 7,5 ECTS
- Level
- Full Degree Master
- Duration
- 1 block
- Placement
- Block 2
- Schedule
- C
- Course capacity
- 20
The number of seats may be reduced in the late registration period
Study board
- Study Board of Food, Human Nutrition and Sports
Contracting department
- Department of Food Science
Contracting faculty
- Faculty of Science
Course Coordinators
- Søren Balling Engelsen (se@food.ku.dk)
- Violetta Aru (violetta@food.ku.dk)
Lecturers
Local teachers from FOOD and invited industrial guest lecturers.