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| GBLX0155-1 | Food chemistry
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| Duration : | 12h Pr |
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| Number of credits : |
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| Lecturer : | Georges Lognay |
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Language(s) of instruction :
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| French language |
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Course contents :
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| Description of analytical procedures for Food analysis (lipids, proteins, fibers, minerals...) Determination of hydrolytic and oxidative alteration of lipids and determination of food alteration products ( acrylamide...). Special studies of butter and related products aromas
Seminars on the application of emerging techniques in milk analysis ( NIR, MIR) or capillary electrophoresis of proteins
Quantitative detemination of hydro- and lipo-soluble vitamins. |
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Learning outcomes of the course :
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| To tackle modern techniques useful in food analysis. After completing the course the student is expected to design and present an analytical protocol with the aim to make a complete investigation of food products and to propose analytical solutions within case analyses. |
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Prerequisites and co-requisites/ Recommended optional programme components :
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| CHIM9242-2 Fundamentals of quantitative analytical chemistry (part:2)
CHIM9245-1 Chromatographic analysis |
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Planned learning activities and teaching methods :
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| Lectures and seminars 12h |
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Mode of delivery (face-to-face ; distance-learning) :
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| Face-to-face |
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Recommended or required readings :
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| Belitz H.D, Grosch W., Schieberle P. 2004
"Food Chemistry"3rd Ed. Springer 1070p |
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Assessment methods and criteria :
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| Oral examination (100%) |
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Contacts :
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| Lognay Georges (Full Professor) +32 81 62 22 20 Georges.lognay@ulg.ac.be |
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