FOOD SCIENCE AND TECHNOLOGY | University of Parma

Professor: Marilena MUSCI
Academic discipline: Chimica analitica (CHIM/01)
Field: Discipline delle tecnologie alimentari
Type of training activity: Characterising

50 hours
of face-to-face activities

6 credits

hub:

course unit
in - - -

lectures timetable unavailable

exam calls

Learning objectives

Students will be able to develop and optimize the most proper analytical method, evaluating its quality parameters.

Prerequisites

Knowledge of basic principles of general and organic chemistry.

Course unit content

The course will provide student with knowledge of theoretical principles and applications of instrumental analysis techniques (spectrophotometric, chromatographic and mass spectrometric methods).

Full programme

Introduction to analytical chemistry: qualitative and quantitative analysis.
Validation of analytical methods. Quality parameters of analytical methods: precision, accuracy, limit of detection, limit of quantification, linearity, selectivity, sensibility.
Spectrophotometric methods. rotational, vibrational and electronic transitions. Absorption, emission, fluorescence. Lambert-Beer's law.
Instruments for spectrophotometric analysis: sources, monochromators and detectors
UV-Vis spectroscopy: principles, instrumentation and applications in qualitative and quantitative analysis
IR spectroscopy: principles, instrumentation and applications in pharmaceutical analysis
Chromatographic methods. General principles and theory of chromatographic separation. Fundamental parameters in chromatography.
Gas-chromatography (GC): theoretical principles. Instrumentation. Qualitative and quantitative analysis.
High pressure liquid chromatography (HPLC): adsorption chromatography, partition chromatography, size-exclusion chromatography, ion-exchange chromatography. Instrumentation.
Qualitative and quantitative analysis.
Mass spectrometry: theoretical principles. Instrumentation: ion sources, mass analyzers, detector. Qualitative and quantitative analysis. GC-MS and HPLC-MS. Tandem mass-spectrometry.

Bibliography

- D.A. Skoog, F.J. Holler, S.R. Crouch “Chimica analitica strumentale” EdiSES

Teaching methods

Frontal lessons and laboratory work

Assessment methods and criteria

Oral examination.
Written report on laboratory work.

Other information

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2030 agenda goals for sustainable development

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Contacts

President of the degree course

Prof.ssa Claudia Folli

claudia.folli@unipr .it

Faculty advisor

Prof.ssa Marilena Musci
E. marilena.musci@unipr.it

Tutor professor

Prof.ssa Valentina Bernini
E. valentina.bernini@unipr.it

Erasmus delegate

Prof.ssa Barbara Prandi
barbara.prandi@unipr.it

Career guidance delegates

prof. Francesca Bot
E. francesca.bot@unipr.it

Internships

prof. Pedro Miguel Mena Parreno
E. pedromiguel.menaparreno@unipr.it

ANALYTICAL CHEMISTRY cod. 1004013