ADVANCES IN SAMPLE PREPARATION FOR FOOD ANALYSIS
cod. 1007838

Academic year 2019/20
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

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

Frontal lessons

Assessment methods and criteria

Oral examination.

Other information

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