Coordinator: Angelic van der Aar
Analytical techniques are important within the food industry. Modern analytical techniques are used to identify molecules in food. During this course we will explore several important techniques and learn about possibilities to analyze food, sample preparations and applications.
Techniques will be discussed, like:
- Chromatography (HPLC and GC)
- Mass spectrometry (GCMS and LCMS)
- 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.
- know and understand the basic analytical techniques in relation to food and cooking
- can decide which analytical technique is to be used to identify food-related molecules.
- 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 courses included in this programme.