ANALYSIS OF FOOD

SHE Level 3
SCQF Credit Points 20.00
ECTS Credit Points 10.00
Module Code M3F120539
Module Leader Moyra McNaughtan
School School of Computing, Engineering and Built Environment
Subject Chemical Science
Trimester
  • A (September start)

Pre-Requisite Knowledge

Successful completion of Levels 1 & 2 of the Food Bioscience programme

Summary of Content

The module is concerned with developing the students theoretical understanding of chemical and instrumental methods of analysis applied to the determination of major and minor components of foods. Chromatographic techniques include: HPLC - with various detection systems GC - with various detection systems Spectroscopic techniques include: UV/visible, fluorescence, atomic absorption Chemical techniques include: Methods for moisture, nitrogen, carbohydrate and lipid content.

Syllabus

CHEMICAL ANALYSIS Kjeldahl determination of nitrogen (and hence protein), Soxhlet extraction, quantification of fats, Karl Fischer determination of water, enzyme determination of carbohydrates. CHROMATOGRAPHY Explaining chromatographic separations: -360b7 Principles of chemical separation. -360b7 Parameters describing retention, resolution and selectivity. b7 The separation process and column efficiency. b7 The Van Deemter equation and band broadening process. Gas Chromatography: -360b7 Instrumentation: carrier gases; sample injection systems; columns; stationary phases, oven temperature programming versus isothermal; detectors (FID, NPD, ECD) -operation and applications. -360b7 Separation of fatty acid methyl esters. -360b7 Introduction to GC mass spectrometry. High performance liquid chromatography: -360b7 HPLC modes of separation: normal phase, reversed phase, ion exchange and size exclusion. -360b7 Instrumentation: sample introduction; methods; pumping systems; isocratic and gradient elution; detectors (UV, RI, PAD) - operations and applications. Spectroscopy -360b7 UV/visible, fluorescence b7 Atomic absorption, flame and graphite furnace atomisation, optics and instrumentation, background correction interferences. -360b7 Plasma spectrometry: detection of elements by optical and mass spectrometry, sequential and simultaneous determinations Practical applications of analytical techniques to a variety of major and minor components of food types. The syllabus consists of a list of topics normally covered within the module. Each topic may not be dealt with in the same detail.

Learning Outcomes

On Successful completion of this module students should be able to demonstrate a knowledge of the principles of: 1. chemical analysis of components of food (moisture, proteins, fats, carbohydrates, vitamins);2. chromatographic techniques and the application of these techniques to the separation and analysis of multi-component samples; 3. atomic and molecular spectrometry procedures for the assay of organic and inorganic species.Additionally the student should be able to demonstrate skills in:4. accurate and methodical laboratory practice5. data analysis and report writing.

Teaching / Learning Strategy

This module will be taught by an integrated package of lectures reinforced by practical work and tutorials. Students will study and solve real world analytical problems encouraging divergent thinking and broader, deeper learning. Students will take part in practical laboratory work which will enhance data acquisition and manipulation skills, individual and group working skills, technical report writing skills and communication skills in general. Use of state of the art equipment will enhance their employability. Through the use of the managed learning environment GCU Learn, students will become more engaged, flexible and independent in their learning as there will be a wide range of learning resources available on line. In addition to the core module content, links to relevant external application notes and videos from sources around the world will be made available. Students will receive individualised feedback on their performance through one-to-one contact with tutors at tutorials and through the timely return of marked coursework, which will reinforce the students' learning.

Indicative Reading

1. Principles of Instrumental Analysis, 6th Ed, D. Skoog, F.J. Holler and S.R.Crouch, Thomson Learning, 2006, ISBN 0495012017. 2. Quantitative Chemical Analysis, 7th Ed, D.C. Harris, W.H. Freeman, 2006, ISBN 9780716776949 3. Analytical Chemistry, S. P. J. Higson, Oxford University Press, 1 st Edition, 2003, ISBN 0-19-850289-3 4. Pearson's Composition and Analysis of Foods, R.S. Kirk, Longman, 9 th Edition, 1991, ISBN 0582409101 5. Food Analysis, S. S. Neilson, Springer, 4th Edition, 2010, ISBN 1441914773

Transferrable Skills

The coursework will develop logistic and problem-solving skills and involve the candidate being able to explain the theoretical basis of a number of analytical techniques. Students will develop practical laboratory skills and will gain experience of using high-end laboratory instrumentation which will enhance their employability. The laboratory exercises will require IT skills in presentation and in literature searching in combination with practical expertise and group working skills.

Module Structure

Activity Total Hours
Independent Learning (FT) 122.00
Practicals (FT) 18.00
Tutorials (FT) 12.00
Lectures (FT) 30.00
Assessment (FT) 18.00

Assessment Methods

Component Duration Weighting Threshold Description
Exam (Exams Office) 2.00 60.00 35% Unseen exam choice of 3 questions from 5. 20 marks each (outcomes 1,2,3 & 4)
Coursework 1 4.00 40.00 35% Laboratory Portfolio Learning outcomes 1,2,3,4,5