NUCLEAR MAGNETIC RESONANCE APPLIED TO FOOD SCIENCE
Students participating in the course will:
- know the principles of NMR spectroscopy (high and low resolution NMR) (knowledge and understanding);
- know the instrument and its operating principle for the acquisition of the different types of spectra (knowledge and understanding);
- understand and be able to analyze NMR spectra of organic molecules present in the food (understanding and applying knowledge);
- be able to evaluate the right NMR experiment for a given specific problem and a particular food matrix (applying knowledge and understanding);
- be able to analyze and explain in a clear way a scientific paper treating with NMR use in the food analysis (understanding and communication skills).
First lessons are about the NMR spectrometry 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 arguments are implemented by using specific examples form literature.
Practical tutorials will consist in sample preparation, use of the NMR instrument, spectrum acquisition and data analysis.
R. M. SILVERSTEIN, F. WEBSTER, "Identificazione Spettroscopica di Composti Organici", Casa Editrice Ambrosiana, Milano.
A. Spyros, P. Dais
NMR Spectroscopy in Food Analysis
RSC Food Analysis Monographs No. 10
2013, RSC Publishing
A. S. Franca, L. M.L. Nollet
Spectroscopic Methods in Food Analysis
2018, CRC Press
Taylor & Francis Group
Additional teaching material for students:
Pdf files of the lesson slides
Lessons in class and pratical tutorials.
The slides used by the teacher during the course will be published on Elly
The student has to write reports on the laboratory experiences and they will be discussed in an oral exam.