Study Guide

Objective

The aim of the course is to use the techniques of analytical chemistry, spectrometry and chromatography to study food and other products. The goal is for a group of students to solve an analytical problem or project based on what they have learned. Students will be able to work individually and in groups to complete a project.

Content

The project is related to compositional and residue analysis of food and non-food products and will be carried out in project teams.

Evaluation scale

0-5

Assessment criteria, satisfactory (1)

The student has worked actively in the project. The project has been completed and the results have been reported.

Assessment criteria, good (3)

The student is also able to:
- write project plans and act either as a group leader or as an active member and be goal-oriented when implementing the project plan
- work in a group and if necessary organize the work differently
- present project plans and results orally and in writing to stakeholders
The project has achieved the set goals.

Assessment criteria, excellent (5)

In addition to the above, the student
- can design a large and varied project with several sub-tasks
- prepares for the project by consulting a wide range of sources and schedules the work in advance

The student completes the project work and reports the results within the planned timeframe. The project has achieved its objectives well.

Prerequisites

Fundamentals of Chemistry 1, Orientation to Field and Studies