ECTS
ECTS Course Catalogue
Course details
Course code: NWSS10030o10Semester: 2010/2011 summer
Name: Chemical and Instrumental Food Analysis
Major: Commodity Science
Study Type: first cycle
Course type: compulsory
Study Semester: 4
ECTS points: 9
Hours (Lectures / Tutorials / Other): 30 / 60 / 0
Lecturer: dr inż. Paweł Pawłowicz
Language of instruction: Polish
Learning outcomes: The course sets up the background to instrumental analytical chemistry and covers the principles of its most important techniques. This is done in the way which enables a student to grasp the strengths and weaknesses of a technique together with its principles of operation.
Competences: After completing the course a student should be able to design and make the measurements so as to be both relevant to the problem being studied and reliable in themselves. He should also understand the capabilities and limitations of the measurement method and to validate its compliance with legal regulations.
Prerequisites: inorganic chemistry, organic chemistry, physics
Course content: Optical methods: ultraviolet and visible spectrophotometry, infrared spectrometry. Atomic absorption spectrometry. Emission spectrometry. Refractometry. Polarimetry. Mass spectrometry. Electroanalytical techniques: potentiometric techniques, electrogravimetry, coulometry, polarographic analysis, voltammetric techniques. Amperometric titration, dead stop point titration. Conductometry. Chromatography: fundamentals, characteristics of chromatographic techniques, mechanisms of retention. Gas chromatography, high performance liquid chromatography.
Recommended literature: 1.Food Chemistry and Analysis, Huyghebaert A.,Gent University Press, Gent 1998; 2.The Food Chemistry Laboratory, Weaver C; 3.Chemia Analityczna, Vol.2 Analiza Instrumentalna, R. Kocjan (Edytor), PZWL, Warszawa 2002; 4.W. Szczepaniak, Metody Instrumentalne w Analizie Chemicznej.
Assessment methods: Oral examination, reports of laboratory experiments. Minimum level of knowledge to get a pass: 60%.
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