With success in the course, the student will be able to:
A. Knowledge &
understanding
1 Recognize the work theories of the different devices used in the
field of food analysis
2 Recognize the importance of modern and advanced devices, their
methods of work and their advantages
3 Familiarize yourself with the methods of analyzing some foods by
means of devices, extraction methods, and identifying the different compounds
in foods
4 Familiarize yourself with modern scientific terminology related to
some instrumental analysis methods
B. Mental skills
1 That the student connects between the different scientific
instruments in terms of the basis of the idea of analysis and use
2 That the student deduces the appropriate analysis method for each
sample and each type of analysis
3 The student solves the analysis problems in various ways according to
the type of quantitative and qualitative analysis
C. Practical and professional skills
1 The student uses various devices and methods of analysis for the
purpose of quantitative and qualitative identification of the components of
food samples
2 Writes a scientific report on visiting a scientific center that uses
some types of modern and advanced equipment in the field of food analysis
3 The student stores important technical information in the field of
chemical and physical analysis using various scientific devices
D. Generic and transferable skills
1 Acquiring the ability to use the international information network to
obtain modern information in the field of instrumental analysis and to give
scientific lectures
2 The student is able to write a scientific paper and a presentation on
one of the course topics and others.
3 Works within groups (teamwork) and discusses some topics related to
instrumental analysis
4 Be able to use modern technologies in the field of various analysis
devices.
