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Postgraduate course

Food Chemistry and Analysis

Learning Outcomes

After completion of this course, the student shall have accomplished the following knowledge, skills and competence:

KNOWLEDGE:

  • Define chemical structure and expected content of nutrients and contaminants in different foods and foodstuffs
  • Give an overview on how chemical structure affects properties, quality and safety of food items.
  • Elaborate on how chemical changes can be used in production and improvement of food.
  • Elaborate on actual laws and rules that applies for the food sector..
  • Describe food analyses central for the knowledge on food contents.

SKILLS

  • Demonstrate good routines in the laboratory in an accredited food laboratory, with focus on safety and assurance of good analytical quality
  • Explain central analytical procedures for nutrients such as protein, lipids, vitamins and minerals and show practical competence in a selection of these.
  • Draw conclusions on self produced analytical data based on knowledge on analyses and quality assurance of the analyses.
  • Present analytical data through lab. reports, collecting analytical data, process data and present reports on the work.

COMPETENCE

  • Cooperate in the laboratory to obtain common goals

Compulsory Assignments and Attendance

Laboratory course.

Forms of Assessment

Oral exam and evaluation of laboratory report.

Grading Scale

The grading scale used is A to F. Grade A is the highest passing grade in the grading scale, grade F is a fail.

Exam information

  • Type of assessment: Approved journal + oral

    Withdrawal deadline
    01.11.2017