Integrated course, 2.00 ECTS
• Qualitative and quantitative analysis of main-, minor- and trace components of foods
• Methods of inorganic and organic routine analysis
• Preparing samples
• Selection criteria
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
Prerequisites and co-requisites
From the module Chemistry and Metrology
Assessment methods and criteria