Course objective
Introduction to basic analytical techniques widely used to determine the quality, authenticity, nutritional value and chemical safety of food. Special emphasis is given to instrumental techniques and the corresponding organology, such as gas and liquid chromatography, mass spectrometry, visible-ultraviolet, infrared spectroscopy

Aims of the course
Students will acquire the theoretical background and laboratory skills to be able to select, organize and execute the appropriate method in order to identify key characteristics and ingredients (natural and artificial) of food.

In parallel, the following is sought:

• the direct connection of theoretical knowledge with practical application
• understanding the basic operational parameters on which each method depends
• learning the correct procedure for measuring, processing data and evaluating the final result
• the development of skills for the bibliographic search of appropriate analytical methods for food analytes