| Responsible Department | Department of Food Science | ||||||||||||
| Research School | FOOD Denmark Dette er en ad hoc udgave af et eksisterende kursus (LPhD121) for at kreditere deltagere der deltager i den teoretiske og praktiske del, men som vælger ikke at skrive den afsluttende rapport. | ||||||||||||
| Course Dates | Following the BSc/MSc block version in block 2 every year | ||||||||||||
| 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 | Block version: October 1 | ||||||||||||
| Credits | 4.5 (ECTS) Se supplerende bemærkning ovenfor | ||||||||||||
| Level of Course | PhD course | ||||||||||||
| Language of Instruction | English | ||||||||||||
| 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 | |||||||||||||
| Following the block structure including theory with lectures and theretical exercises, followed by 5 days of laboratory work. Middle version: 5 days lectures and exercises (50 h) Literature reading (30 h) 5 days laboratory work (50 h) Total 130 h = 4½ 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 | |||||||||||||
| 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 the teoretical exercises for approval and furthermore, 5 lab days must be used. | |||||||||||||
| Work Load | |||||||||||||
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| Other Remarks | |||||||||||||
| Dette er en ad hoc udgave af et eksisterende kursus (LPhD121) for at kreditere deltagere der deltager i den teoretiske og praktiske del, men som vælger ikke at skrive den afsluttende rapport. | |||||||||||||