Course code:
315H2		 Course name:
Food Analysis

Academic year:

2024/2025.

Attendance requirements:

(302H2 + 303H2) / (302A2 + 303A2)

ECTS:

10

Study level:

basic academic studies, integrated basic and graduate academic studies

Study programs:

Chemistry: 4. year, winter semester, elective (E14H2) course

Chemical Education: 4. year, winter semester, elective (E15P2) course

Teachers:

Dušanka M. Milojković Opsenica, Ph.D.
full professor, Faculty of Chemistry, Studentski trg 12-16, Beograd

Jelena Đ. Trifković, Ph.D.
full professor, Faculty of Chemistry, Studentski trg 12-16, Beograd

Assistants:

—

Hours of instruction:

Weekly: four hours of lectures + four hours of labwork (4+0+4)

Goals:

The goal of this course is to help students acquire basic theoretical and practical knowledge of the analytical procedures and methods used for obtaining information about chemical composition and physical and chemical properties of food.

Outcome:

Upon completing this course, students should be able to select the most suitable analytical method, prepare and analyze food samples and interpret the results of the analysis.

Teaching methods:

Lectures, experimental exercises and term papers.

Extracurricular activities:

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Coursebooks:
  • S. S. Nielsen (editor): Food analysis (4th edition), New York, Springer, 2010.
  • S. S. Nielsen (editor): Food Analysis Laboratory Manual (2nd edition), Springer, New York, 2010.
  • S. Ötles (editor): Methods of Analysis of Food Components and Additives, Taylor & Francis Group, Boca Raton, 2005.

Additional material:

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  Course activities and grading method

Lectures:

10 points (4 hours a week)

Labwork:

20 points (4 hours a week)

Semester papers:

15 points

Oral exam:

55 points