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Università degli Studi di Parma Università degli Studi di Parma
Degree course in
Food science and technology
Università degli Studi di Parma
Department of Food and Drug

ADVANCES IN SAMPLE PREPARATION FOR FOOD ANALYSIS
cod. 1007838

Academic year 2020/21
3° year of course - Second semester
Professor
Academic discipline
Chimica analitica (CHIM/01)
Field
A scelta dello studente
Type of training activity
Student's choice
29 hours
of face-to-face activities
3 credits
hub:
course unit
in ITALIAN
lectures timetable unavailable
exam calls
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Learning objectives

Students will be able to develop and optimize the most proper sample treatment 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 sample treatment techniques

Full programme

Sample preparation
Liquid extraction. Gas phase extraction. Solid phase micro extraction (SPME). Solid phase
extraction (SPE).

Bibliography

- P.Cabras, C.I.G. Tuberoso “Analisi dei prodotti alimentari” Piccin
- J. Pawliszyn “Comprehensive sampling and sample preparation” Elsevier

Teaching methods

Theoretical lectures and exercises will be performed in the classroom and on line via Teams (streaming) and Elly (download of videolessons)

Assessment methods and criteria

Exam will be performed in the classrom except in the case of sanitary emegency; in this case exam will be performed on line

Other information

Cause the COVID-19 emergency, teaching and examination possible changes will be promptly notified to the students