Basic Food Analysis
University College Dublin
Area of Study
Nutrition and Food Science
Taught In English
Pre-Requisite: Introductory Chemistry (Ag) (CHEM00020), Intro to Biomolecules (CHEM10010), The Molecular World (CHEM10040)
Co-Requisite: Nutritional Energy Metabolism (FDSC20020), Agricultural Biochemistry (FDSC20100)
Course Level Recommendations
ISA offers course level recommendations in an effort to facilitate the determination of course levels by credential evaluators.We advice each institution to have their own credentials evaluator make the final decision regrading course levels.
Recommended U.S. Semester Credits2
Recommended U.S. Quarter Units3
Hours & Credits
OverviewThe aim of this module is to provide students with the knowledge and practical laboratory skills required to conduct basic, quantitative chemical analysis, including food analysis. The module provides an understanding of 1) the principles of stochiometry and solution chemistry that underpin calculations in quantitative chemical analysis; 2) the principles of volumetric and gravimetric analysis; 3) the basic theory of acid /base chemistry. A comprehensive introduction to the application of the principles of quantitative chemical analysis to foods is also given. The weekly laboratory sessions are designed to directly relate to the lecture material being covered at that time and to develop the following : group work; practical laboratory skills; critical analysis of problems, report writing and information technology skills.
This module will contribute to the development of your understanding of the following areas that are considered core to your development as a professional in Food Science.
Food chemistry and analysis: Structure and properties of food components, including water, carbohydrates, protein, lipids, other nutrients and food additives; Principles, methods, and techniques of qualitative and quantitative chemical analysis of food and food ingredients.
Success skills: Report writing skills; Critical thinking/problem solving skills; Professionalism skills; Life-long learning skills; Interaction/teamwork skills; Information acquisition skills; Time management skills.
Food processing and engineering: Characteristics of raw food material; Principles of food preservation; Principles of food engineering ? introduction to mass balances.
Applied food science: Integration and application of food science principles to real life situations; Computer skills.
Courses and course hours of instruction are subject to change.
Credits earned vary according to the policies of the students' home institutions. According to ISA policy and possible visa requirements, students must maintain full-time enrollment status, as determined by their home institutions, for the duration of the program.
ECTS (European Credit Transfer and Accumulation System) credits are converted to semester credits/quarter units differently among U.S. universities. Students should confirm the conversion scale used at their home university when determining credit transfer.
Please reference fall and spring course lists as not all courses are taught during both semesters.
Please note that some courses with locals have recommended prerequisite courses. It is the student's responsibility to consult any recommended prerequisites prior to enrolling in their course.