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270310 VO Food Analysis II (2007S)
Food Analysis II for Chemists, Food Chemists and nutrition scientists
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Di. 13:15-14:45 Hs. I d. Chem. Inst., Beginn: 06.03.2007
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Language: German
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Aims, contents and method of the course
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The goal is to enable the participants of this lecture to analyze food and beverages and to decide on the quality of it. Are they in a proper state and in agreement with the declaration on the label?. Is there food aduleration and fraud ?
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Last modified: Fr 31.08.2018 08:55
Methods: Sampling, transportation, storage, sample preparation, enrichment and finally qualitative and quantitative determination
Chromatographic methods: Thin layer chromatography, gas chromatography, and high performance liquid chromatography. Stationary and mobile phases, detectors.
Spectroscopic and optical methods: for food analysis, UV/visible range, photometry, IR-spectroscopy, flame photometry, mass spectrometry per se and in combination with high performance separation methods.
Immuno and enzymatic assays like RIA, ELISA and affinity chromatography
Evaluation: written test