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)
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 firstname.lastname@example.org. Deadline for registration is 15th of June 2018.