Sustainable Food Management

Food Analytics

Integrated course, 2.00 ECTS


Course content

• Qualitative and quantitative analysis of main-, minor- and trace components of foods
• Methods of inorganic and organic routine analysis
• Preparing samples
• Selection criteria

Learning outcomes

Basic knowledge about ingredients of food as well as an understanding of the transformation of food components during the course of production, processing and storage. Further, they know basic research methods in inorganic and organic trace analysis.

Recommended or required reading and other learning resources / tools

Literature will be announced at the beginning of the course.

Mode of delivery

Integrated course

Prerequisites and co-requisites

From the module Chemistry and Metrology

Assessment methods and criteria

Module exam