330059 VO Quality Control Systems, Principles of GLP (2010S)
Basic concepts in Mtreology as supplied to Quality Control Sytems and Good Laboratory ractices,Application of metrological principles to strengthen food and nutritional measurements
Labels
Achtung:
Die Lehrveranstaltung findet erst wieder im WS 2010 statt.
Die Lehrveranstaltung findet erst wieder im WS 2010 statt.
Details
max. 30 participants
Language: English
Lecturers
Classes
Currently no class schedule is known.
Information
Aims, contents and method of the course
Metrology is a specialized discipline related to the science of measurements and permits us to understand the intricacies governing the accuracy of an analytical pursuit. Measures introduced to improve precision of a measurement and accuracy of an analytical result increase the reliability of the finding. However, confidence in any analytical result depends upon the overall validity of the result that is expressed as the "uncertainty". Uncertainty means doubt about the validity of the result of a measurement. Therefore, the pursuit of identifying the accuracy of analytical results with a clear insight into the sources and nature of analytical errors to be able to reflect on the measurement uncertainties is an essential component of metrology.
Assessment and permitted materials
Minimum requirements and assessment criteria
1. Exposure of Diplom and PhD level students to the principles of metrology, and food and nutritional metrology in particular.
2. For students of food and nutritional sciences, understanding the impact of measurement problems on food safety discussions that lead to public health decision makiing, is of basic importance.
3. GLP is a critical component in generating analytical results that carry credibility. The use of food and nutritional metrology as a tool to strengthen some aspects of GLP is an important step in preparing the future generation of young investigators to take responsibility for food safety, and for identifying deficiency (nutrients) and excess (toxic constituents in foods, in particular) conditions while working in the public health areas.
2. For students of food and nutritional sciences, understanding the impact of measurement problems on food safety discussions that lead to public health decision makiing, is of basic importance.
3. GLP is a critical component in generating analytical results that carry credibility. The use of food and nutritional metrology as a tool to strengthen some aspects of GLP is an important step in preparing the future generation of young investigators to take responsibility for food safety, and for identifying deficiency (nutrients) and excess (toxic constituents in foods, in particular) conditions while working in the public health areas.
Examination topics
Introductory lectures in simple format to make the students understand:
the components of GLP such as documentation,
identifying the limitations of a given analytical approach to solve the problem being addressed,
steps required for control of contamination in a laboratory,
the need for validation of analytical methods using certified reference materials,
understanding instrumental shfts that may occur and the bias introduced to the result, and
the uncertainty of an analytical result generated, and its impact on the conclusions drawn using such a result. Interactive discussions to facilitate:
Different kinds of reference materials available for supporting food and nutritional measurements,
methods for preparation of reference materials, in particular in house reference materials,
understanding the process of certification of a reference material and the traceability linkages,
the level of uncertainty associated with an analytical result and how to understand its impact
how to estimate uncertainty of a mesurement
Practical exercises for evaluating uncertainty components,
and an oral examination on the last day of the course.
the components of GLP such as documentation,
identifying the limitations of a given analytical approach to solve the problem being addressed,
steps required for control of contamination in a laboratory,
the need for validation of analytical methods using certified reference materials,
understanding instrumental shfts that may occur and the bias introduced to the result, and
the uncertainty of an analytical result generated, and its impact on the conclusions drawn using such a result. Interactive discussions to facilitate:
Different kinds of reference materials available for supporting food and nutritional measurements,
methods for preparation of reference materials, in particular in house reference materials,
understanding the process of certification of a reference material and the traceability linkages,
the level of uncertainty associated with an analytical result and how to understand its impact
how to estimate uncertainty of a mesurement
Practical exercises for evaluating uncertainty components,
and an oral examination on the last day of the course.
Reading list
Venkatesh Iyengar
Elemental Analysis of Biological Systems, CRC Press, Boca Ratorn, Florida 1989Venkatesh Iyengar, Subramanian, Wottiez
Element Analysis of Biological Samples: Principles and Practice, CRC Press, Boca Ratorn, Florida 1998Quantifying Uncertainty in Analytical Measurement, Eurachem, 1995Greenfled and Southgate
Food Composition Data: Production, Management and Use, FAO, Rome, 2003
Elemental Analysis of Biological Systems, CRC Press, Boca Ratorn, Florida 1989Venkatesh Iyengar, Subramanian, Wottiez
Element Analysis of Biological Samples: Principles and Practice, CRC Press, Boca Ratorn, Florida 1998Quantifying Uncertainty in Analytical Measurement, Eurachem, 1995Greenfled and Southgate
Food Composition Data: Production, Management and Use, FAO, Rome, 2003
Association in the course directory
Last modified: Fr 31.08.2018 08:57