NUCLEAR MAGNETIC RESONANCE APPLIED TO FOOD SCIENCE
cod. 1005138

Academic year 2015/16
2° year of course - First semester
Professor
CALIGIANI Augusta
Academic discipline
Chimica organica (CHIM/06)
Field
A scelta dello studente
Type of training activity
Student's choice
21 hours
of face-to-face activities
3 credits
hub:
course unit
in - - -

Learning objectives

The aim of the course is to give to the students information about the use of NMR for authenticity and characterization of food products. The examples used and the pratical tutorials have the aim to give to the students the ability of choose the right NMR experiment for a specific problem and food matrix.

Prerequisites

- - -

Course unit content

Brief summary on NMR spectroscopy theory with mention of instruments and experiments features used in food research
Sample preparation steps for NMR analysis are explained with regards to the different food matrices
Methods for NMR analysis: molecules identification and statistics for metabolomics.
These arguments are implemented by using specific examples from literature.
Last few lessons are dedicated to pratical tutorials in laboratory: sample preparation, use of NMR instruments and data analysis

Full programme

- - -

Bibliography

Silverstein R.M: et al. Identificazione spettrometrica dei composti organici - CEA

Teaching methods

Lessons and laboratory

Assessment methods and criteria

Oral examination and discussion of a scientific publication

Other information

- - -