Analytical Techniques

Subject 208-310 (2008)

Note: This is an archived Handbook entry from 2008.Search for this in the current handbookSearch for this in the current handbook

Credit Points: 12.500
Level: Undergraduate
Dates & Locations:

This subject has the following teaching availabilities in 2008:

Semester 1, - Taught on campus.
Pre-teaching Period Start not applicable
Teaching Period not applicable
Assessment Period End not applicable
Last date to Self-Enrol not applicable
Census Date not applicable
Last date to Withdraw without fail not applicable


Timetable can be viewed here. For information about these dates, click here.
Time Commitment: Contact Hours: Twenty-four hours of lectures and 36 hours of practical and demonstration
Total Time Commitment: Not available
Prerequisites: None
Corequisites: None
Recommended Background Knowledge: None
Non Allowed Subjects: None
Core Participation Requirements:

For the purposes of considering request for Reasonable Adjustments under the Disability Standards for Education (Cwth 2005), and Student Support and Engagement Policy, academic requirements for this subject are articulated in the Subject Overview, Learning Outcomes, Assessment and Generic Skills sections of this entry.

It is University policy to take all reasonable steps to minimise the impact of disability upon academic study, and reasonable adjustments will be made to enhance a student's participation in the University's programs. Students who feel their disability may impact on meeting the requirements of this subject are encouraged to discuss this matter with a Faculty Student Adviser and Student Equity and Disability Support: http://services.unimelb.edu.au/disability

Coordinator

Dr Said Ajlouni
Subject Overview:

The objective of this subject is to develop students' ability to:

  • describe the physical, chemical and microbiological principles which underlie rapid and instrumental techniques for testing and analysing raw materials and finished products;

  • evaluate innovative instrumental methods for specific purposes and materials against criteria of reliability and validity of results, and of cost and efficiency of monetary and labour resources; and

  • select rapid or instrumental methods for appropriate types of analyses, in order to reduce using chemicals and to protect the environment.

Each of the following types of analytical techniques will be studied in line with the objectives outlined: physical and chemical parameters to be assessed; principles of instrumentation and/or methodology and applications of these principles to the technologies employed in analytical techniques; comparison of instrumental and/or rapid methods to conventional techniques of analysis; operation, calibration and standardisation procedures as applicable to particular techniques; assessment and evaluation of data derived from research and product development. Methods to be examined are chromatographic, TLC, HPLC, GLC; ion exchange separations; spectrophotometry, UV, visible, AA; mass spectrometry; serological techniques, FA, ELISA, monoclonal antibody; DNA and RNA technology, probes, PCR; electrophoretic separations; impedance; and industrial and research applications.

Assessment: Two Laboratory reports (20% each, each report should be 8-10 pages double spaced); one 1-hour examination (mid-semester, 20%); one 2-hour examination (40%).
Prescribed Texts: None
Recommended Texts:

Information Not Available
Breadth Options: This subject is a level 2 or level 3 subject and is not available to new generation degree students as a breadth option in 2008.
This subject or an equivalent will be available as breadth in the future.
Breadth subjects are currently being developed and these existing subject details can be used as guide to the type of options that might be available.
2009 subjects to be offered as breadth will be finalised before re-enrolment for 2009 starts in early October.
Fees Information: Subject EFTSL, Level, Discipline & Census Date
Generic Skills:

Information Not Available
Related Course(s): Bachelor of Food Science

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