{"id":null,"code":"FOOD1031","name":{"valueFi":"Applications of Mass Spectrometry in Food Sciences","valueEn":"Applications of Mass Spectrometry in Food Sciences","valueSv":"Applications of Mass Spectrometry in Food Sciences"},"credits":2.0,"minCredits":2,"maxCredits":2,"tags":[],"createdAt":1790534334777,"contentList":[{"title":{"valueFi":"Osaamistavoitteet","valueEn":"Learning outcomes","valueSv":""},"content":{"valueFi":"After completeing the course, the student \r\n- understands the basics of modern mass spectrometric techniques and their applicability to food science research. \r\n- understands in practical level the basic usage of mass spectrometric instrumentation.","valueEn":"After completeing the course, the student \r\n- understands the basics of modern mass spectrometric techniques and their applicability to food science research. \r\n- understands in practical level the basic usage of mass spectrometric instrumentation.","valueSv":"After completeing the course, the student \r\n- understands the basics of modern mass spectrometric techniques and their applicability to food science research. \r\n- understands in practical level the basic usage of mass spectrometric instrumentation."}},{"title":{"valueFi":"Sisältö","valueEn":"Content","valueSv":""},"content":{"valueFi":"The course introduces various ionization and analysis techniques. Combinations of chromatographic and mass spectrometric techniques are presented using scientific studies as examples. Different applications of mass spectrometry in food analysis and in clinical nutrition research are covered. The usage of mass spectrometric equipment is demonstrated and practised.","valueEn":"The course introduces various ionization and analysis techniques. Combinations of chromatographic and mass spectrometric techniques are presented using scientific studies as examples. Different applications of mass spectrometry in food analysis and in clinical nutrition research are covered. The usage of mass spectrometric equipment is demonstrated and practised.","valueSv":"The course introduces various ionization and analysis techniques. Combinations of chromatographic and mass spectrometric techniques are presented using scientific studies as examples. Different applications of mass spectrometry in food analysis and in clinical nutrition research are covered. The usage of mass spectrometric equipment is demonstrated and practised."}},{"title":{"valueFi":"Suoritustavat","valueEn":"Study methods","valueSv":""},"content":{"valueFi":"Demonstrations, classroom work, written exam, home assignment","valueEn":"Demonstrations, classroom work, written exam, home assignment","valueSv":""}},{"title":{"valueFi":"Toteutustavat","valueEn":"Course unit methods","valueSv":""},"content":{"valueFi":"Lectures and demonstrations","valueEn":"Lectures and demonstrations","valueSv":""}},{"title":{"valueFi":"Oppimateriaalit","valueEn":"Learning material","valueSv":""},"content":{"valueFi":"Luentomoniste ja erikseen osoitettavaa julkaisumateriaalia. Taustakirjallisuus: Downard, K. (2004). Mass Spectrometry – A Foundation Course; Fay L.B. and Kussmann M. (eds.) (2010). Mass Spectrometry and Nutrition Research; Karasek, F.S. and Chement, R. (1988). Basic Gas Chromatography – Mass spectrometry; Ketola R. ym. (toim.) (2010). Massaspektrometrian perusteet.","valueEn":"Lecture material and other material giben by the teacher. Bacground literature: Downard, K. (2004). Mass Spectrometry – A Foundation Course; Fay L.B. and Kussmann M. (eds.) (2010). Mass Spectrometry and Nutrition Research; Karasek, F.S. and Chement, R. (1988). Basic Gas Chromatography – Mass spectrometry; Ketola R. ym. (toim.) (2010). Massaspektrometrian perusteet.","valueSv":""}},{"title":{"valueFi":"Lisätiedot","valueEn":"Further information","valueSv":""},"content":{"valueFi":"","valueEn":"","valueSv":""}},{"title":{"valueFi":"Kurssikirjallisuus","valueEn":"Literature","valueSv":""},"content":{"valueFi":"","valueEn":"","valueSv":""}},{"title":{"valueFi":"Esitietovaatimukset","valueEn":"Qualifications","valueSv":""},"content":{"valueFi":"","valueEn":"","valueSv":""}},{"title":{"valueFi":"Arviointiasteikko","valueEn":"Assessment scale","valueSv":""},"content":{"valueFi":"0-5","valueEn":"0-5","valueSv":"0-5"}},{"title":{"valueFi":"Arviointikriteerit","valueEn":"Assessment criteria","valueSv":""},"content":{"valueFi":"","valueEn":"","valueSv":""}},{"title":{"valueFi":"Arviointikriteerit 2","valueEn":"Assessment criteria 2","valueSv":""},"content":{"valueFi":"","valueEn":"","valueSv":""}},{"title":{"valueFi":"Arviointikriteerit 3","valueEn":"Assessment criteria 3","valueSv":""},"content":{"valueFi":"","valueEn":"","valueSv":""}},{"title":{"valueFi":"Arviointikriteerit 4","valueEn":"Assessment criteria 4","valueSv":""},"content":{"valueFi":"","valueEn":"","valueSv":""}},{"title":{"valueFi":"Kielet","valueEn":"Languages","valueSv":""},"content":{"valueFi":"englanti, suomi","valueEn":"English, Finnish","valueSv":"engelska, finska"}},{"title":{"valueFi":"Taso","valueEn":"Level","valueSv":""},"content":{"valueFi":"Syventävät opinnot","valueEn":"Advanced Studies","valueSv":""}},{"title":{"valueFi":"Oppiaine","valueEn":"Subject","valueSv":""},"content":{"valueFi":"Elintarviketekniikka","valueEn":"Food Technology","valueSv":"Food Technology"}},{"title":{"valueFi":"Vastuuhenkilöt","valueEn":"Person in charge","valueSv":""},"content":{"valueFi":"Jukka-Pekka Suomela","valueEn":"Jukka-Pekka Suomela","valueSv":"Jukka-Pekka Suomela"}},{"title":{"valueFi":"Luokittelu","valueEn":"Classification","valueSv":""},"content":{"valueFi":"","valueEn":"","valueSv":""}},{"title":{"valueFi":"Linkit","valueEn":"Links","valueSv":""},"content":{"valueFi":"","valueEn":"","valueSv":""}}]}