Food science and technology | University of Parma

Professor: - Marilena MUSCI
Academic discipline: Chimica analitica (CHIM/01)
Field: A scelta dello studente
Type of training activity: Student's choice

31 hours
of face-to-face activities

3 credits

hub:

course unit
in ITALIAN

lectures timetable

exam calls

Learning objectives

Students will know different analytical methods based on mass spectrometry and theyn they will be able to choose the most proper method, according to the analytical problem that should be faced

Prerequisites

Knowledge of basic principles of general, organic and analytical chemistry

Course unit content

The course will provide student with knowledge of theoretical principles and applications of mass spectrometric methods for food analysis

Full programme

- Gas chromatography-mass spectrometry
Electron impect and chemical ionization sources. Quadrupole analyzer. Mass spectrometry spectrum. Full scan. Selected ion monitoring. Qualitative and quantitative mass spectrometric analysis. Isotopic dilution.

- HPLC-MS
Electrospray ionization. tandem mass spectrometry. Triple quadrupole. Ionic trap. Product Ion Scan. Precursor Ion Scan. Neutral Loss Scan. Multiple Reaction Monitoring (MRM).

Bibliography

- D.A. Skoog, D.M. West, F.J. Holler, S.R. Crouch “Fondamenti di chimica analitica” Terza edizione EdiSES
- P.Cabras, C.I.G. Tuberoso “Analisi dei prodotti alimentari” Piccin
- K.A. Rubinson, J.F. Rubinson "Chimica Analitica Strumentale" Zanichelli

Teaching methods

Theoretical lectures and exercises will be performed in the classroom.

Assessment methods and criteria

Oral examination.

Other information

- - -

MASS SPECTROMETRY IN FOOD ANALYSIS cod. 1008691