Contact
Coordinator: Albert Langedijk
Email: Langedijk.a@hsleiden.nl
Description
Modern analytical techniques are used to identify molecules in food.
Techniques will be discussed, like:
Chromatography (HPLC and GC)
Mass spectrometry (GCMS and LCMS)
Nuclear magnetic resonance (NMR)
Infraread (IR)
And more.
Learning goals
Learning Objectives:
Student are able to:
Describe in their own words the use of analytical techniques in relation to food and cooking
decide which analytical technique is to be used to identify a certain molecule
relate functional groups to specific odors and taste.
Final Qualifications:
Students know and understand the basic analytical techniques in relation to food and cooking
Given a certain molecule the student can decide which analytical technique is to be used to identify this molecule.
Students can document and present results.
Timetable
Period: September – January
Or: February - June
Mode of instruction
Lectures, workshops
Assessment method
Assignment
Blackboard
Blackboard will be used for communication and exchange of documents
Reading list
Will be provided
Registration
This course is part of the programme Science of Cooking, a student is required to follow all course included in this programme.
To register for this programme send an email with cv and motivation letter via aar.vd.a@hsleiden.nl. Deadline for registration is 15th of June 2018.