Phone Number
+30 24410 64780 | +30 24410 64787
Course Outline: Instrumental food Analysis
Course Responsible: Stavros Lalas
This course involves the study of modern methods used in the analysis of food and the theoretical principles upon which techniques, organology, and the functioning of instruments rely. Additionally, it familiarizes students with modern separation methods and instumental analysis techniques, as well as the acquisition of the ability to handle, correlate, and present results.
Upon successful completion of the course, students will be able to:
- Understand the theory and techniques of sampling, correlation, processing, and presentation of results.
- Apply Spectrophotometric techniques [UV-Vis Spectrophotometry, Fluorimetry, FT-IR Spectrophotometry, Turbidimetry].
- Understand refractive index and polarimetry.
- Apply Atomic Absorption Spectrometry (AAS) and Flame Photometry.
- Measure food oxidation (Rancimat).
- Apply Differential Scanning Calorimetry (DSC).
- Apply chromatography techniques – gas chromatography (GC) with various detectors (flame ionization, mass spectrometry).
- Apply high-performance liquid chromatography (HPLC) with various detectors (photodiode, fluorescence, refractive index).
- Analyze texture.
- Apply other methods of food analysis.
