Elintarvikeanalytiikka (B0012), 3 op

Basic information

Prerequisites

A Laboratory Course in Inorganic and Analytical Chemistry and in Organic Chemistry, Food Chemistry

Course contents (core content level)

Analysis of water content and different nutrients of food. The measurable nutrients are protein, fat, dietary fiber, salt and NO3-contents. Besides this ash, acidity and Brix value are measured from e.g. jellies.

Course contents (additional)

The student knows, that there are also other analytical methods to measure these nutrients and understands the theoretical basics to these.

Core content level learning outcomes (knowledge and understanding)

After completion of this course the student understands the theoretical basics of thought analytical methods.

Core content level learning outcomes (skills)

After completion of this course the student is able to prepare a representative sample of food for a chemical analysis. She can measure the protein content by Kjeldahl method, fat content by Soxhlet extraction and by Butyrometry method, dietary fiber and ash by AOAC methods and salt and acidity content by titration.

Recommended reading

Introductions
Mattila, Piironen, Ollilainen; Elintarvikekemia ja -analytiikka

Teaching and learning strategies

Class room teaching: 14 h
Laboratory exercises: 28 h
Project:
Exam: 3h
Student individual workload (student workload analysis carried out 1/06): 35 h
Total: 80 h
Follow-up of the student workload analysis performed: -

Teaching methods and student workload

Assessment weighting and grading

Written report of every laboratory work must be accepted as well as the final examination.

Related competences of the degree programme

Product development and project skills
International and intercultural skills
Safety and quality skills
Expertise in living and other biological materials
Communication and social competence
Ethical and Ecological Skills
Theoretical basis and mathematical and science skills
Economical Skills
Interdisciplinary