Learning outcomes expected at the level of the course (4 to 10 learning outcomes) |
After the course, student will be able to:
- Make a label and chose appropriate method for determiniation some of the basic ingredients in food
- Define, plan and implement chosen method,
- calculate and interpret the results
- Compare chosen methods with similar methods and evaluate methods
- Estimate if methods is suitable for other purposes,
- Write an analytical report
- Understand the role, development and implementation of quality management systems in the process and laboratory
- Understand the role of standards and standardization |
Course content broken down in detail by weekly class schedule (syllabus) |
1. Week: Introduction to Food Analysis, Sampling and sample preparation.
2. Week: Determination of basic food ingredients: water, methods for the determination of water, ash mineral matter, methods of determination
3. Week:. determination of protein, methods for determination of protein nitrogen and
4. Week:. determination of fats; division, the assay method,
5. Week:. determination of carbohydrates; division, methods of determination.
6. Week: determination of vitamins, a division of methods of determination. Assessment
7. Week : 1st. partial exam, solving the test
8. Weeks: Work organization testing laboratories, introduction and basic concepts; basic quality system; criteria for accreditation of testing laboratory
9. Week: good laboratory practice, requirements and documentation
10. Week: ISO 9001, ISO 22000,
11. Week: The system of authorization and accreditation in Europe and Croatia, principles and rules. The requirements of EN ISO / IEC 17025 standard.
12. Week: validation of methods, basic concepts and definitions,
13. Week: recall and withdrawal records
14. Week: validation of methods, requirements, planning, performance and documentation, validation parameters.
15. Week: 2st. partial exam, solving the test
Laboratory exercises:
1. Determine of water in food.;
2. Determination ash and minerals in food;
3. Kleldahl methods;
4 Determination of fat;
5. Determination of carbohydrates;
6th Determination vitamina- UV / VIS spectroscopy;
7. Determination of metals contents in foood, AAS
8. IR spectroscopy,
9. Potentiometric determination of chloride in food |
