ECTS credits ECTS credits: 3
ECTS Hours Rules/Memories Student's work ECTS: 51 Hours of tutorials: 3 Expository Class: 9 Interactive Classroom: 12 Total: 75
Use languages Spanish, Galician
Type: Ordinary subject Master’s Degree RD 1393/2007 - 822/2021
Center Faculty of Sciences
Call: Second Semester
Teaching: Sin Docencia (En Extinción)
Enrolment: No Matriculable (Sólo Planes en Extinción)
- Acquire the knowledge to use and validate modern analytical techniques.
- Being able to select the methods and techniques most appropriate analysis for quality control in the food industry.
- Know the instrumental analysis equipment
Unit 1- Introduction to food analysis.
Unit 2- Sampling and sample preparation.
Unit 3 -Advanced techniques in spectroscopy.
Unit 4- Advanced techniques in chromatography.
Unit 5- Hybrid techniques.
Unit 6- Fundamentals of automation.
Practical content
- Determination of trace elements by spectroscopic techniques
- Determination of nutritional compounds by chromatographic techniques.
- Skoog, D; Holler, F; Crouch, S.R. Principles of instrumental analysis. Cengage Learning 2008
- Nielsen, S. Food Analysis. Springer, 2010.
- Hart, F.L. Modern analysis of food. Acribia, 1991.
- Sierra, I; Pérez, D .; Morante, S, Instrumental analysis practices. Dykinson 2008
BASIC AND GENERAL SKILLS
CB6 - To possess and understand knowledge that provides a basis or opportunity to be original in the development and/or application of ideas, often in a research context
CB9 - To be able to communicate their conclusions and the knowledge and ultimate reasons that sustain them to specialized and non-specialized audiences in a clear and unambiguous way
CG1- To acquire enough knowledge in specific and technological subjects that enable them to learn new methods and theories and give them versatility to adapt to new situations.
CG2 – To acquire the ability to solve problems with initiative, decision making, creativity, critical reasoning and to communicate and transmit knowledge, skills and abilities in the field of engineering and in the food industry sector.
CG9 – To acquire the training to develop the research activity, being able to formulate hypotheses, to collect and interpret information to solve problems using the scientific method, and understanding the importance and limitations of scientific thinking in aspects related to the food sector and your industry
CROSS CURRICULAR SKILLS
CT1 – Capacity for analysis and synthesis.
CT3 - Ability to work as a team.
CT6 - Ability to search, analyse and manage information from various sources.
CT7 - Ability to solve problems.
CT11 - Capacity for autonomous learning.
CT14 - Ability to apply knowledge to practice.
SPECIFIC SKILLS
CEOP3 - Know the use of modern analytical techniques for food analysis.
Subject without teaching. You will only have the right to the corresponding exams and tutorials.
The evaluation of the learning will be carried out through an exam being necessary to reach a minimum grade of 5 out of 10.
“In cases of fraudulent performance of exercises or tests, the provisions of the “Regulations for evaluating student academic performance and reviewing grades” will apply.
Maria Sagrario Garcia Martin
- Department
- Analytical Chemistry, Nutrition and Bromatology
- Area
- Analytical Chemistry
- sagrario.garcia.martin [at] usc.es
- Category
- Professor: University Lecturer