Foodomics and Plant Foods
Course content
Foodomics & Plant Foods is a multidisciplinary course that encompasses a wide range of scientific methods applied to the analysis of small molecules in plant foods and other biological samples. The course introduces the fundamentals of foodomics, a research field focused on investigating the molecular composition of foods and their impact on human health and well-being. Students will learn how to conduct small molecule analysis using various analytical platforms. The course covers key techniques, including Gas Chromatography-Mass Spectrometry (GC-MS), Liquid Chromatography-Mass Spectrometry (LC-MS), and proton (1H) Nuclear Magnetic Resonance (NMR) spectroscopy—methods frequently employed for molecular screening of complex samples such as foods and human biofluids (blood, urine, and feces).
The course provides instruction on experimental design, covering the entire process from sample preparation to data acquisition, pre-processing, and data analytical methods applied on foodomics and metabolomics datasets. The course features lectures, theoretical discussions, and laboratory exercises to familiarize students with the use of analytical platforms and standard operating procedures (SOPs) for targeted and untargeted metabolite analysis.
MSc Programme in Food Science and Technology
The primary goal of this course is to equip students with state-of-the-art methods used in the high-throughput screening of small molecules in plant foods and other biological samples. Students will learn to design, optimize, and evaluate foodomics/metabolomics protocols, as well as apply data pre-processing techniques to convert complex raw data from analytical instruments into annotated metabolite tables. This will be accomplished through hands-on training using specialized foodomics/metabolomics data processing software for identification and quantification of metabolites. Additionally, students will be introduced to common data analysis methods applied in modern data science.
By the end of the course, students will be able to:
Knowledge:
- Describe the principles of GC-MS, LC-MS, and 1H NMR, and their applications in foodomics.
- Reflect on the advantages and limitations of GC-MS, LC-MS, and 1H NMR techniques.
- Identify appropriate analytical platforms and methods for detecting specific classes of substances.
- Explain foodomics data pre-processing and data analysis methods.
Skills:
- Identify critical points in the design and execution of foodomics/metabolomics studies.
- Optimize biological sample processing (extraction) and analytical measurement steps.
- Process complex foodomics/metabolomics datasets effectively.
Competencies:
- Interpret, discuss, and adapt foodomics/metabolomics methods from the scientific literature.
- Process GC-MS, LC-MS, and 1H NMR data.
- Apply statistical analysis to foodomics/metabolomics datasets in response to predefined scientific questions.
The course will combine lectures, theoretical and laboratory exercises. Lectures will be divided into clusters including analytical platforms, design of foodomics/metabolomics experiments, applications, metabolite identification, data pre-processing and data analysis. Each lecture cluster will be followed by a theoretic exercise where students will solve given tasks in small groups. Students will be familiarized with existing analytical platforms at www.food.ku.foodomics during the laboratory exercises. During the laboratory exercises students will be divided into groups and apply analytical platforms to screen plant foods or other biological samples for small metabolites.
See Absalon for a list of course literature
Basic knowledge in chemistry, analytical chemistry and
multivariate data analysis (chemometrics) is recommended
Academic qualifications equivalent to a BSc degree is recommended.
Contact the course responsible if in doubt.
- ECTS
- 7,5 ECTS
- Type of assessment
-
On-site written exam, 1 hour under invigilationWritten assignment
- Type of assessment details
- The students will be evaluated based on a short written
individual report (50%) and a following On-site written exam (50%)
with invigilation. Both the report and the written exam must be
passed in order to pass the course.
Weight: Individual project report 50%, On-site written exam 50%. - Aid
- Only certain aids allowed (see description below)
On-site written exam (1 hour): Only written aids allowed.
Written individual report. All aids are allowed. - Marking scale
- 7-point grading scale
- Censorship form
- No external censorship
Several internal examiners
- Re-exam
-
Same as ordinary exam
If the written individual report is not passed, a revised version must be submitted no later than three weeks before re-exam.
Criteria for exam assessment
See Learning Outcome
Single subject courses (day)
- Category
- Hours
- Lectures
- 56
- Class Instruction
- 28
- Theory exercises
- 32
- Project work
- 81
- Guidance
- 8
- Exam
- 1
- English
- 206
Kursusinformation
- Language
- English
- Course number
- NFOK19003U
- ECTS
- 7,5 ECTS
- Programme level
- Full Degree Master
- Duration
-
1 block
- Placement
- Block 4
- Schedulegroup
-
A
- Capacity
- 40
The number of places might be reduced if you register in the late-registration period (BSc and MSc) or as a credit or single subject student. - Studyboard
- Study Board of Food, Human Nutrition and Sports
Contracting department
- Department of Food Science
Contracting faculty
- Faculty of Science
Course Coordinators
- Bekzod Khakimov (3-667e73446a737368326f7932686f)
- Søren Balling Engelsen (2-76684369727267316e7831676e)
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