Course code:
315H1		 Course name:
Food Analysis

Academic year:

2019/2020.

Attendance requirements:

(302H1 + 303H1) / (302A1 + 303A1)

ECTS:

8

Study level:

basic academic studies, integrated basic and graduate academic studies

Study programs:

Chemistry: 4. year, winter semester, elective (E14H1) course

Chemical Education: 4. year, winter semester, elective (E14P1) course

Teacher:

Dušanka M. Milojković Opsenica, Ph.D.
full professor, Faculty of Chemistry, Studentski trg 12-16, Beograd

Assistant:

Jelena Đ. Trifković, Ph.D.
full professor, Faculty of Chemistry, Studentski trg 12-16, Beograd

Hours of instruction:

Weekly: four hours of lectures + four hours of labwork (4+0+4)

Goals:

The goal of this course is to help students acquire basic theoretical and practical knowledge of the analytical procedures and methods used for obtaining information about chemical composition and physical and chemical properties of food.

Outcome:

Upon completing this course, students should be able to select the most suitable analytical method, prepare and analyze food samples and interpret the results of the analysis.

Teaching methods:

Lectures, experimental exercises and term papers.

Extracurricular activities:

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Coursebooks:
  • S. S. Nielsen (editor): Food analysis (4th edition), New York, Springer, 2010.
  • S. S. Nielsen (editor): Food Analysis Laboratory Manual (2nd edition), Springer, New York, 2010.
  • S. Ötles (editor): Methods of Analysis of Food Components and Additives, Taylor & Francis Group, Boca Raton, 2005.

Additional material:

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  Course activities and grading method

Lectures:

10 points (4 hours a week)

Syllabus:

Introduction to food analysis. Selecting and validating a method. Taking and preparing samples. Standard (official) methods. Statistical evaluation of the results of an analysis. The analysis of drinking water. The analysis of amino acids and proteins. The analysis of fats. The analysis of carbohydrates. Determination and speciation of trace elements. The analysis of vitamins. The analysis of polyphenols in food. Sensory analysis of food. Determination of pollutants in food. The analysis of additives in food. Immunoassays and microbiological testing of food samples. Evaluation of food authenticity.

Labwork:

20 points (4 hours a week)

Syllabus:

Determination of moisture content. Determination of ash content. Determination of lipids. Determination of proteins. Determination of mono-, di- and trisaccharides using ion chromatography. pH and free acidity. Determination of heavy metals. Determination of artificial dyes in foods. Determination of preservatives in food. Determination of artificial sweeteners. Determination of polyphenol profiles. Stable isotope ratios of C, N, O and H.

Semester papers:

15 points

Oral exam:

55 points