Food Analytical Chemistry

Type of instruction




Part of degree program


Recommended in

Semester 2/4

Typically offered in

Spring semester

Course description

Topics covered by the course:

Sampling and sample preparation methods of food, determination of water and energy content. Methods suitable for the chemical analysis of major components of food such as fat, protein and carbohydrates and trace components, for example vitamins, heavy-metal contaminants and special food components. Quality control and assurance. Detailed outline:

  1. Food Analysis - a multidiscipline: general considerations;

  2. Sampling and sample preparation in Food Analysis. Certified Reference Materials in Food Analysis;

  3. Wine analysis: legislative and research tests. Determination of trans-resveratrol and ethyl carbamate in wine;

  4. Importance of water in Food Analysis and water activity;

  5. Determination of water in Food Analysis;

  6. Ashing in Food Analysis: importance, steps, suitable containers, determination of ash alkalinity, determination of microelements, dry and wet ashing methods;

  7. Food Sensory Evaluation: definition, importance, the human senses, selection criteria for panelists, classification of tests, evaluation reports; 

  8. Gas chromatography - olfactometry: definition, instrumental set-up, aromagram vs chromatogram, suitability of quantification; 

  9. Electric nose: definition, instrumental set-up, detection methods, applications. 

  10. Main inorganic food contaminants;

  11. Main organic food contaminants; 

  12. Aflatoxins: definition, occurrence, vulnerable groups. EU legislation: sampling points, duties of food operator and those of authorities;

  13. Determination of aflatoxins: sample preparation and quantification methods (BGYF, HPLC, ELISA). Criteria for acceptance of a sample contaminated with aflatoxins;

  14. Maillard reactions;

  15. Determination of vitamins.



  • Food Analytical Methods, Springer Verlag, ISSN: 1936-9751 (Print)


  • Chemical Analysis of Food: Techniques and Applications. ISBN: 978-0-12-384862-8 Copyright © 2012 Elsevier Inc. Food Analysis Editors: Nielsen, Suzanne (Ed.) Springer, 2010