Food Analyses (3ECTS)

Objective

After completion of this course the student understands the theoretical basics of thought analytical methods.
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After completion of this course the student is able to prepare a representative sample of food for a chemical analysis. She can measure the protein content by Kjeldahl method, fat content by Soxhlet extraction and by Butyrometry method, dietary fiber and ash by AOAC methods and salt and acidity content by titration.

Content

Analysis of water content and different nutrients of food. The measurable nutrients are protein, fat, dietary fiber, salt and NO3-contents. Besides this ash, acidity and Brix value are measured from e.g. jellies.
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The student knows, that there are also other analytical methods to measure these nutrients and understands the theoretical basics to these.

Qualifications

A Laboratory Course in Inorganic and Analytical Chemistry and in Organic Chemistry, Food Chemistry

Further information

Luokkahuoneopetusta: 14 h
Laboratoriotöitä: 28 h
Harjoitustyö:
Tentti: 3 h
Opiskelijan itseopiskelu (kuormittavuusanalyysi tehty 1/06): 35 h
Yhteensä: 80 h