NUCLEAR MAGNETIC RESONANCE APPLIED TO FOOD SCIENCE
Learning outcomes of the course unit
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 the student the ability of choose the right NMR experiment for a specific problem and food matrix.
Course contents summary
First lessons are about a brief summary of NMR spettrometry theory with mention of instruments and experiments features used in food research. Then 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 argouments are implemented by using specific examples form literature.
Last few lessons are dedicated to pratical tutorials in laboratory: sample preparation, use of NMR instrument and data analysis.
1)Silverstein R.M. et al.
Spectrometric identification of organic compounds
2) scientific publications and slides contents
Lessons in class and pratical tutorials
Assessment methods and criteria
oral test on the discussion of a scientific publication