| Responsible Department | Department of Food Science | ||||||||||||||
| Research School | FOOD Denmark | ||||||||||||||
| Course Dates | One (short version) or two (long version) week period medio-ultimo June Every second year, next in 2011 Or Following the BSc/MSc block version in block 2 every year (2010 start Nov 15) | ||||||||||||||
| Course Abstract | After completed course the students will be able to understand various spectroscopic methods (electron, vibrational and nuclear magnetic resonance (NMR) spectroscopy). Furthermore, exploratory data analysis using chemometric methods will be an integrated part of the course. Overall, the course will focus on how to obtain knowledge about advantages and disadvantages of spectroscopic measurements on food, about operating spectroscopic equipment and about handling data quantitatively. | ||||||||||||||
| Course Registration | To sign up for the course, please send an e-mail to Nanna Viereck at nav@life.ku.dk'. 'Please also remember to add the course to your PhD plan | ||||||||||||||
| Deadline for Registration | One or two week version: May 1 Block version: October 1 | ||||||||||||||
| Credits | 6 (ECTS) Either 1 week theory (short version) 3 ECTS-points or 1 week theory plus 1 week experimental work plus report (long version) 6 ECTS-points | ||||||||||||||
| Level of Course | PhD course | ||||||||||||||
| Organisation of Teaching | Quality and Technology Department of Food Science Life Dk-1958 Frederiksberg C | ||||||||||||||
| Language of Instruction | English | ||||||||||||||
| Restrictions | Max 20 students Basic knowledge of chemometrics/exploratory data analysis will be an advantage. | ||||||||||||||
| Course Content | |||||||||||||||
| Through lectures and laboratory exercises, the course will introduce the participants to the most widely used spectroscopic techniques spanning a wide range of the electromagnetic spectrum including ultraviolet, visual, fluorescence, near infrared, infrared, Raman and nuclear magnetic resonance (NMR) spectroscopy. The course will emphasize practical use of spectroscopy and discuss problems, pitfalls and tricks of the trade in relation to quantitative use of spectroscopy within the food science area including for example spectroscopic calibration and optimal sample presentation to spectrometer | |||||||||||||||
| Teaching and learning Methods | |||||||||||||||
| The course will be available in two versions. Either one including 1 week full work onsite (theory with lectures and theretical exercises) or one including 2 weeks full work onsite (1 week theory with lectures and theretical exercises and 1 week with laboratory work) and finalized with a report (home work) for later approval (3 weeks total). Short version: 5 days lectures and exercises 50 h Literature reading 30 h Total 80 h = 3 ECTS Long version: 5 days lectures and exercises 50 h 5 days laboratory work 50 h Literature reading 30 h Preparation of report 40 h Total 170 h = 6 ECTS | |||||||||||||||
| Learning Outcome | |||||||||||||||
| After completing the course the student should be able to: KNOWLEDGE -Reflect about advantages and disadvantages of spectroscopic measurements -Describe various spectroscopic methods (electron spectroscopy, vibrational spectroscopy and nuclear magnetic resonance) used in the food industry and science -Define how to present a theoretical or practical spectroscopic result -Perform spectroscopic measurements and data analysis (qualitatively and quantitatively) on selected food related problems SKILLS -Suggest and apply spectroscopic monitoring equipment and sampling to solve specific food problems -Operate selected spectroscopic equipment which is applied in food experiments -Understand and communicate spectroscopic expert and research litterature to fellow students COMPETENCES -Carry out selected spectroscopic measurements on food or food related samples -Interpret selected spectroscopic data within food related problems -Evaluate spectroscopic data quantitatively with basic chemometrics (PCA and PLS) | |||||||||||||||
| Course Material | |||||||||||||||
| Will be supplied during course | |||||||||||||||
| Course Coordinator | |||||||||||||||
| Nanna Viereck, nav@life.ku.dk, Department of Food Science/Quality and Technology, Phone: 353-33502 Søren Balling Engelsen, se@life.ku.dk, Department of Food Science/Quality and Technology, Phone: 353-33205 | |||||||||||||||
| Course Fee | |||||||||||||||
| There is no course fee for PhD students under the Open Market for Postgraduate Courses in Denmark and from NOVA-partners. | |||||||||||||||
| Course Costs | |||||||||||||||
| No course costs | |||||||||||||||
| Type of Evaluation | |||||||||||||||
| In order to pass the course, all participants must hand in a 30-page report for approval (long version) or theoretical exercises for approval (short version) | |||||||||||||||
| Work Load | |||||||||||||||
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| Other Remarks | |||||||||||||||
| For the lab work in the long version the participiants could bring their own sample set (app. 20 samples) | |||||||||||||||