• TFCH2004
  • Food & Pharm Instrumentation 1

  • Credits (ECTS): 5
  • Food Science and Environmental Health

Modules are delivered
as part of a programme.
To apply for the
programme,
see the DIT website

Overview

Module Description

In this module the student will be presented with a general overview of the principles of Instrumentation followed by an introduction to Spectroscopic methods. The instrumental method basic principles will be presented with particular applications to the Food and Pharmaceutical area.

Module Aims

The module aims are: To provide a knowledge and understanding of the theory of analytical instrumentation. To introduce the student to experimental problem solving in chemical analysis.

Indicative Syllabus

Principles of Instrumentation
Selection of Instrumental Techniques.
Figures of Merit
Signal and Noise.
Calibration of Instrumental Methods.
Validation of Analytical Methods.
Introduction to Spectroscopic methods.
UV/Vis Spectroscopy.
Applications of UV/Vis Spectroscopy
Laboratory: Calibration of Colorimeters.
Laboratory: Spectroscopy
Laboratory: Comparison of two analytical techniques.
Laboratory: Kinetics of sucrose hydrolisis using polarimetric techniques.

Total Contact Teaching Hours:48

Please note that the catalogue is provided as a guide to modules in DIT. Not all modules listed will necessarily be offered every year and new modules may also be added. Information subject to change. For detail on specific programmes/modules please contact the relevant School directly.