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 to the students the ability of choose the right NMR experiment for a specific problem and food matrix.
Course contents summary
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
Recommended readings
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
