Coordinator: Albert Langedijk
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)
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.
- 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.
Period: September – January
Or: February - June
Mode of instruction
Blackboard will be used for communication and exchange of documents
Will be provided
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 email@example.com. Deadline for registration is 15th of June 2018.