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Lismore
Term4
Term4
Online
Term4
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Unit Summary

Unit type

UG Coursework Unit

Credit points

12

Unit aim

Introduces a range of chromatography and spectroscopic techniques for the analysis of inorganic and organic compounds and applications in food and natural products. Knowledge of these techniques, the advantage and limitation of them, and the actual workflow for sample preparation, analysis and result reporting are critically important to the current food and nutraceuticals industry. Sampling procedures and preparation methods will be described along with quality control and quality assurance to meet regulatory requirements and good practice.

Unit content

1. Introduction to analytical chemistry;

2. Modern instrumental analysis techniques;

3. Sampling procedures and sample preparation methods;

4. Analysis of food;

5. Analysis of natural products;

6. Quality control, accreditation, guidelines and regulations.

Learning outcomes

Unit Learning Outcomes express learning achievement in terms of what a student should know, understand and be able to do on completion of a unit. These outcomes are aligned with the graduate attributes. The unit learning outcomes and graduate attributes are also the basis of evaluating prior learning.

On completion of this unit, students should be able to:
1 demonstrate advanced understanding of the principles of separation and analysis of compounds in food and natural products.
2 demonstrate a high level of proficiency in sample preparation for different types of analytes and analytical procedures
3 critically evaluate the advantages and disadvantages of  different types of analytical instruments and understand the limits of detection for specific methods of analysis
4 set up a quality assurance program for a routine chemistry laboratory.

On completion of this unit, students should be able to:

  1. demonstrate advanced understanding of the principles of separation and analysis of compounds in food and natural products.
  2. demonstrate a high level of proficiency in sample preparation for different types of analytes and analytical procedures
  3. critically evaluate the advantages and disadvantages of  different types of analytical instruments and understand the limits of detection for specific methods of analysis
  4. set up a quality assurance program for a routine chemistry laboratory.

Prescribed texts

  • No prescribed texts.
Prescribed texts may change in future teaching periods.