Course code Ķīmi6001

Credit points 4.50

Physically – Chemical Methods of Foodstuffs Analysis

Total Hours in Course120

Number of hours for lectures8

Number of hours for laboratory classes40

Independent study hours72

Date of course confirmation30.03.2021

Responsible UnitInstitute of Food

Course developers

author Pārtikas institūts

Māra Dūma

Dr. sc. ing.

author

Pēteris Kūka

Dr.chem.

Replaced course

ĶīmiM001 [GKIMM001] Physically – Chemical Methods of Foodstuffs Analysis

Course abstract

Determination of composition and characterisation of the quality of food products is impossible without the use of instrumental (Physically-chemical) methods. Therefore, theoretical foundations of various methods of instrumental analysis and application of these methods for analysis of food products should be learned. This study course deals with the theoretical principles of Optical methods (different spectrometry, atomic spectroscopic and atomic emission methods), Electrochemical methods (potentiometry and conductometry) as well as Chromatography and electrophoresis. Laboratory works (spectrophotometric, turbidimetric, nephelometric refractometric and polarimetric determinations, potentiometric, conductometric measurements and chromatographic analysis of food products) will be carried out during the course. Scientific literature study of using Physically-chemical methods of analysis to work on a Master`s thesis.

Learning outcomes and their assessment

Knowledge on the theoretical principles and practical applications of the most important instrumental methods of analysis of food products (Test, study of scientific literature),
Skills – obtained skills allow to do independent research work based on knowledge about appropriate instrumental methods for analysis of organic and inorganic substances in raw materials and food products - laboratory works.
Competence the ability to independently formulate, critically analyse and modify selected Physically-chemical methods for analysis of foodstuffs without assistance - protocols of laboratory work, tasks of independent work.

Course Content(Calendar)

1. Classification of physico-chemical methods of analysis. Methods of optical analysis. Photometry, infrared spectroscopy. (Lecture 2h). Independent work on optical methods of analysis.
2. Mass spectometry. Atomic spectroscopic methods. Nephelometry, turbidimetry. (Lecture 2 h) .Independent work on the use of AAS and AES for food analysis.
3. Refractometry and polarimetry. Electrochemical methods of analysis. Potentiometry and conductometry. (Lecture 2 h). Independent work on the application of electrochemical methods for the characterization of food raw materials or products.
4. Methods of chromatographic analysis. Gas and High Performance Liquid Chromatography. Electrophoresis. (Lecture 2 h). Independent work on the application of chromatographic methods in food analysis.
5. Safety in laboratories of physico-chemical analysis. Photometric determination of various ions content in drinking water. (Laboratory work 4h).
6. Spectrophotometric determination of ascorbic acid content in light and clear juices. (Laboratory work 2h).
7. Spectrophotometric determination of total sugars in confectionery products. (Laboratory work 2h).
8. Turbidimetric determination of sulphate content in drinking water. Nephelometric analysis of drinking water and beer. (Laboratory work 4h).
9. Refractometric determination of sucrose content in clear syrups. Determination of sodium chloride refractometrically in brine. (Laboratory work 2h).
10. Refractometric determination of lactose content in milk. Determination of water content in honey refractometrically. (Laboratory work 4h).
11. Polarimetric determination of sucrose content in clear syrups. (Laboratory work 4h).
12. Test on theoretical foundations of different physico-chemical methods of analysis. Potentiometric determination of pH. (Test 2h, Laboratory work 2h).
13. Potentiometric determination of phosphoric acid content in coca-cola drink. (Laboratory work 2h).
14. Conductometric determination of acetic acid content in table vinegar. Determination of the specific conductivity of drinking water. (Laboratory work 4h).
15. Determination of specific conductivity of honey. (Laboratory work 4h).
16. Determination of sugar content in honey with HPLC. (Laboratory work 4h).

Requirements for awarding credit points

Students must perform all laboratory works, submit their protocols, succesfully write test during the semester. A short review of scientific literature on the methods that are planned to be used in the development of Master`s thesis, as well as written independent works.

Description of the organization and tasks of students’ independent work

Study of scientific literature, processing of the results of laboratory work and drawing the protocol, preparation to present laboratory work, preparation for test.

Criteria for Evaluating Learning Outcomes

The overall assessment of the study course consists of evaluations of the written test, a report and laboratory work reports, as well as the completion of independent work.
Each of the above-mentioned course activities represents a certain persentage of the total mark:
• test on the theoretical bases of physico-chemical analysis methods (evaluation not less than 4 points) 30%
• a report on physico-chemical analysis methods that will be used in the master's thesis 25%
• defended laboratory reports 35%.
• independent works, which include studies of scientific literature on the application of analytical methods in the analysis of food raw materials or products 10%;
The student must obtain a successul assessment for each course activity. The final evaluation of the course is evoked if all the above conditions are met.

Compulsory reading

1. Konieczka P., Namieśnik J. Quality Assurance and Quality Control in the Analytical Chemical Laboratory :a practical approach. Second edition, Boca Raton :CRC Press, 2018, 294 p.
2. Hage D.S., Carr J.R., Carr J.D. Analytical chemistry and quantitative analysis. Boston, MA :Prentice Hall, 2011, 696 p.
3. Harris D. C. Quantitative Chemical Analysis.7th edition. New York: W.H. Freeman and Company, 2007. 817 p.
4. Kūka P. Pārtikas produktu analīžu fizikāli ķīmiskās metodes. Jelgava: LLU, 2008. 174 lpp.

Further reading

1. Otto M. Analytische Chemie. 3. Auflage. Weinheim: Wiley – VCH, 2006. 733 p.
2. Skoog D. A., Holler E. J., Crouch S. R. Principles of Instrumental Analysis. 6th edition. Belmont etc.: Thomson Brooks/Cole, 2007. 1039 p.

Periodicals and other sources

1. Food Quality and Preference Published by Elsevier Science. ISSN: 0950-3293. Pilni teksti Science Direct datubāzē.
2. Food Science and Technology International Published by Sage Publications. ISSN (printed): 1082-0132. ISSN (electronic): 1532-1738.

Notes

The course “Physically-chemical Methods for Foodstuffs Analysis” is intended for academic Master study program “Food science”.