AGRICULTURAL
UNIVERSITY OF ATHENS
Department of Food 
Science & Human Nutrition

Analytical Chemistry

Content

Lectures
1. Introduction - Data processing
2. Chemistry
3. Volumetric measurements
4. Potentiometry
5. Voltammetry
6. Ammeter & ammeter sensors - Coulometry
7. Introduction to spectroscopic techniques
8. Molecular fluorometry
9. Chemistry & bioluminescence - Nephelometry & Turbidimetry
10. Atomic spectroscopy
11. Inductively coupled plasma mass spectrometry
12. Automation
13. Kinetic techniques
14. Immunochemical techniques
Laboratory Exercises
1. Spectrophotometric Determination of Iron, Fe(II)
2. Simultaneous Spectrophotometric Determination of Chromium(VI) and Manganese (VII)
3. Enzymatic-Kinetic Determination of Glucose by GOX-PAP method
4. Determination of Magnesium by Atomic Absorption Spectroscopy
5. Fluoride Determination with a Fluoride Selective Electrode
6. Conductivity

Learning results

Analytical chemistry using the principles of chemical equilibrium, physics and statistics acquaints students with the science of measurements in chemistry. This is achieved by teaching in the amphitheater and the laboratory.
The principles of measurement science are presented in different techniques while the importance of pre-treatment of samples is pointed out. Laboratory training acquaints students while the processing of experimental data is of particular importance for preparing for work in industry, production or research. The course is taught in the early stages of studies and brings students in contact with the processes of searching and writing reports on food science.

Bibliography

1. Fundamentals of Analytical Chemistry. D. A. Skoog, D. M. West, F. J. Holler, S. R. Crouch
2. Principles of Instrumental Analysis. D. A. Skoog, F. James Holler, T. A. Nieman. by Karagiannis, Efstathiou, Haniotaki
3. Errors & Data treatment, Problems & laboratory manual. C.A. Georgiou, Analytical Chemistry Course Notes

NEWSLETTER

The Department of Food Science and Human Nutrition (renamed Department of Food Science and Technology, Decree 80/27/5/13, Government Gazette A119 28/5/13) offers its students the scientific background for a rational approach to scientific and technological issues related to the food sector.
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