Case Study Teaching for Active Learning on Analytical Quality Assurance Concepts in Relation to Food Safety Exposure Assessment

Lene Duedahl-Olesen*, Else Holmfred, Agnieszka Anna Niklas, Ida Kallehauge Nielsen, Jens Jørgen Sloth

*Corresponding author for this work

Research output: Contribution to journalJournal articleResearchpeer-review

Abstract

For food research, control, and production,valid and trustworthy analytical data are important. Our practical chemical food safety course for engineers therefore uses real-life studies for the ease of understanding the concept and the needed requirements for high analytical quality in relation to enabling correct evaluation of chemical food safety. Concepts of chromatography and mass spectrometry were applied and left open for inquiry-based learning and students’ search for information for their actual case study during this 3 week practical course. Three case studies, with three different analytical chemistry challenges, were addressed, namely, iodine, ethyl carbamate, and N-nitrosamine determination by ICP-MS, GC–MS,and LC–MS/MS, respectively. Each group of students successfully concluded one case study by integration of method validation and other appropriate analytical quality concepts with practical conduction of the analysis. The assignment included obtaining their own results,and evaluation of the results in the context of a food safety assessment.Successful vocabulary attainment and learning of quality assurance,analytical concepts, and data evaluation were communicated in report writing as well as oral presentations in front of the other students(in groups) and at the final examination (individually).
Original languageEnglish
JournalJournal of Chemical Education
Volume98
Issue number12
Pages (from-to)3776-3783
Number of pages8
ISSN0021-9584
DOIs
Publication statusPublished - 2021

Keywords

  • Upper-Division Undergraduate
  • Analytical Chemistry
  • Problem Solving/Decision Making
  • Quantitative Analysis
  • Mass Spectrometry
  • Food Science

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