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Unit Code: CHM809

Unit Name: Advanced Chemical Analysis of Food & Beverages

Description: Chemical analysis of foods and beverages coursewill help students, entrepreneurs and professionals in mastering fundamental concepts in analytical chemistry, while keeping pace with rapidly evolving methodologies in the analysis of foods and beverages. Topics include: quality control of analytical methods and quality norms, analysis of proteins, carbonhydrates, lipids, additives, preservatives, allergens and contaminants, chromatographic methods of separation and cleanup, solid phase microextraction, liquid chromatography-mass spectrometry, immunoassays, and biosensors. Laboratory/Project component will include hands on training the use of above methods and their combinations.

Learning Target Outcomes: On successful completion of this course, students will be able to : a) Develop an understanding of quality control norms in analysing foods and beverages. b) Apply the principles of selected analysis techniques in the industrial and quality control settings. c) Critically analyze experimental findings to draw appropriate and defensible conclusions. d) Think critically about the extent and complexity of decision-making inherent in analysing foods and beverages. e) Evaluate the importance of analysis on food processing, health and hygiene. f) Describe the fundamental aspects of and develop a general protocol for the scientific experiment. g) Integrate and apply the theoretical principles to solve typical assay problems in industrial and quality control and monitoring laboratory settings. h) Summarize and present the work in related areas before colleagues have the same or higher level of knowledge.

Prerequisite: Pass in CHM606/CHM701/CHM709 or equivalent unit

Prerequisite Sentence: or equivalent unit

Credit Point: 20

Offered In: Semester 1,2