The module aims to enable students to employ analytical techniques to food analysis to generate high quality analytical data.
This subject deals with principles of chemical analysis and the application of analytical methods to food, including the use of advanced instrumentation. An emphasis will be placed on extraction and analysis of nutraceutical components, including structure identification, and the role in circular bioeconomy. An emphasis will also be placed on the role of green chemistry in food analysis. Laboratory work involves the application of analytical methods to food, including the use of advanced instrumentation.
Indicative syllabus covered in the module and / or in its discrete elements
Describe the basic terminology of chemical analysis and explain the decision process for choice of methods, and use of validated methods.
Qualitative and quantitative methods. Wet and instrumental methods. Reasons for food analysis, and rational for choice of methods. Use of validated methods for high quality data.
Describe the principles of sampling
Explanation of sampling and sample plans. Obtaining and labelling a sample. Risks associated with sampling.
Explain the uses of traditional sample preparation techniques
Solvent extraction and role of greener solvents, precipitation, ashing, use of enzymes
Describe aspects of laboratory Quality documentation for analytical methods
Steps and procedures involved in validation of analytical methods.
Describe applications of chemical techniques in food analysis
Principles of Green Chemistry. General principles for wet chemical analysis. A range of examples including acid/base chemistry, redox chemistry, salt analysis, protein analysis by Kjeldahl, fat characterisation and oxidation analysis.
Describe applications of instrumental techniques including rapid methods in food analysis
Spectroscopy applications – UV, AA, AE, fluorescence. IR, MS and NMR for structure identification for research.
Chromatographic applications –HPLC, GC
Rapid methods: Potentiometry, Hydrometry, Refractometry, Freezing point analysis, Combined automated analysers.
Global challenges in food chemistry and analysis, including food fraud and the impact of climate change. Case studies in food adulteration and fraud, including chemical food safety and methods for detection.
Case study on impact of climate change on profile of food chemical contaminants: heavy metals, mycotoxins, methylmercury, microplastics.
Develop enhanced laboratory skills to perform high quality food analyses for a range of food constituents
A range of experiments to develop good laboratory skills, numeracy, scientific reporting, and use of standard operating procedures. For example-
Chemical analysis by titration eg titratable acidity, peroxide value, Mohr method for chloride/salt (1 session)
Spectroscopic analysis by UV eg HMF in honey (1 session)
Extraction of bioactives from food waste by green solvent extraction (1 session) Protein extraction and estimation from Brewers’ spent grain (BSG)
Analysis of bioactives by antioxidant assays in a 96 well plate (utilizing reduced reagents and solvents) (1 session)
HPLC analysis of a food component (1 session)
Demonstration of NMR and workshop for structure identification by NMR, IR and MS (1 session)
Develop enhanced research, numeracy and scientific writing skills to record and report on food analysis experiments
Maintaining a detailed laboratory notebook
Compiling a high standard scientific report based on a report template
HPLC analysis of a food component (1 session)
Demonstration of NMR and workshop for structure identification by NMR, IR and MS (1 session)
Develop enhanced research, numeracy and scientific writing skills to record and report on food analysis experiments Maintaining a detailed laboratory notebook Compiling a high standard scientific report based on a report template
Delivery by means of lectures with audiovisual aids, in-class activities, computational problems, literature searches and peer-to peer and tutor feedback on continuous assessment. The delivery may be a blend of face-to-face and online lectures and workshops, as well as onsite laboratory-based learning. The students will apply many of the principles and techniques in the Food Chemistry practical course. Lectures 24 hours. Laboratory 18 hours (3 x 6 hours)
| Module Content & Assessment | |
|---|---|
| Assessment Breakdown | % |
| Other Assessment(s) | 100 |