Advanced Food Analysis

Advanced food analysis will teach students most rapid and standard conventional methods commonly used in food analysis. These analytical techniques will include: The selection of appropriate scientific methods for a specific food analysis, physical and chemical parameters Principles of instrumentation and/or methodology and applications of these principles to the technologies employed in analytical techniques Comparison of instrumental and/or rapid methods to conventional techniques of analysis Operation, calibration and standardisation procedures as applicable to particular techniques Troubleshooting techniques in conventional and rapid analyses

• 1Describe the physical and chemical principles which underlie rapid and instrumental techniques for testing and analysing raw materials and finished products
• 2Evaluate innovative instrumental methods for specific purposes and materials against criteria of reliability and validity of results, and of cost and efficiency of monetary and labour resources
• 3Select rapid or instrumental methods for appropriate types of analyses, in order to reduce using chemicals and to protect the environment