Analytical techniques

Vakbeschrijving Analytical techniques
Collegejaar: 2018-2019
Studiegidsnummer:
Docent(en):
Voertaal: Engels
Blackboard: Onbekend
EC: 3
Niveau: 300
Periode:
  • Wel Keuzevak
  • Geen Contractonderwijs
  • Geen Exchange
  • Geen Study Abroad
  • Geen Avondonderwijs
  • Geen A-la-Carte en Aanschuifonderwijs
  • Geen Honours Class

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.

Talen