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Syllabus 2014-15 - 70122007 - Chromatographic and Spectroscopic Techniques for Food Chemical Analysis (Técnicas cromatográficas y espectroscópicas para el análisis químico de alimentos)
- Level 1: Tutorial support sessions, materials and exams in this language
- Level 2: Tutorial support sessions, materials, exams and seminars in this language
- Level 3: Tutorial support sessions, materials, exams, seminars and regular lectures in this language
| DEGREE: | Máster en avances en seguridad de los alimentos |
| FACULTY: | Centro de Estudios de Postgrado |
| ACADEMIC YEAR: | 2014-15 |
| COURSE: | Chromatographic and Spectroscopic Techniques for Food Chemical Analysis |
| NAME: Chromatographic and Spectroscopic Techniques for Food Chemical Analysis | |||||
| CODE: 70122007 | ACADEMIC YEAR: 2014-15 | ||||
| LANGUAGE: English | LEVEL: 1 | ||||
| ECTS CREDITS: 6.0 | YEAR: 1 | SEMESTER: AN | |||
| NAME: BALLESTEROS TRIBALDO, EVARISTO ANTONIO | ||
| DEPARTMENT: U127 - QUIMÍCA FÍSICA Y ANALÍTICA | ||
| FIELD OF STUDY: 750 - QUÍMICA ANALÍTICA | ||
| OFFICE NO.: - | E-MAIL: - | P: - |
| WEBSITE: - | ||
| ORCID: https://orcid.org/0000-0002-4802-3477 | ||
| LANGUAGE: English | LEVEL: 1 | |
MODULES
Sampling and Treatment of food samples
Spectroscopic techniques for the analysis of food
Chromatographic techniques for the analysis of food
THEORETICAL PROGRAM
• Item 1. - Introduction to
chemical analysis. Introduction to Analytical Chemistry
• Item 2. - Sampling and
Treatment of food samples
• Item 3. - Introduction to
spectroscopic techniques.
• Item 4. - Atomic
spectroscopic techniques.
• Item 5. - Molecular
spectroscopic techniques.
• Item 6. - Introduction to
Chromatographic techniques.
• Item 7. - Application of gas
chromatography to food analysis. Instrumentation.
• Item 8. - Application of
liquid chromatography for food analysis.
.
STUDY PROGRAM
• Practice 1. - Safety and
hygiene in the chemistry lab. Lab Supplies.
• Practice 2. - Description of
the instrumentation.
• Practice 3. - Treatment of
food samples
• Practice 4. - Determination
of iron in wines by molecular absorption spectroscopy
• Practice 5. - Determination
of fatty acids in vegetable oils by gas chromatography.
Large group
lectures
During the hours of theory classroom teachers inform students
about the course content. To do this, previously the program will
be provided for each topic so that the student can follow the
development of the subject. At the end of each topic, the teacher
will make a brief summary of what has been studied.
During the lectures will enhance student participation, trying to be relaxed climate and raising questions by the teacher.
Also one or two lectures will be given on topics related to the knowledge learned in the course. Following a discussion of the conference will be held. Finally, students will conduct a conference report.
Classes in groups of practices
The first day of class, a lab notebook which includes the procedures of different practices will be delivered to be undertaken by the student in the lab, and a summary of seminars to be performed.
During the early days teachers taught seminars on the management of analytical instrumentation and data processing.
Each day that students do a practice, the dicentes will read everything about the practice to perform.
Finally, the student will make all entries it deems appropriate
concerning the practice and then develop a lab notebook that will
be delivered at the end of the completion of all laboratory work.
Students with special educational needs should contact the Student Attention Service (Servicio de Atención y Ayudas al Estudiante) in order to receive the appropriate academic support
The final grade for the subject was calculated according to the following sections:
- Written exam (40%): It consists of questions of theory and practice
- Laboratory work (40%): Development of lab notebook
- Student's personal work (10%). classroom activities, seminars or through the Virtual Learning Platform of the University of Jaén
- Attendance and participation in class (10%)