PHYSICAL METHODS IN ORGANIC CHEMISTRY
Learning outcomes of the course unit
The course will give the students theoretical and practical insights (with many examples taken from the food) of nuclear magnetic resonance (NMR) and mass spectrometry (MS) applied to food sciences.
Course contents summary
Nuclear Magnetic Resonance (NMR) techniques applied to foods: theory and applications. Practical examples by using proton and other nuclei NMR. Dynamic NMR measurements. SNIF-NMR. NMR-imaging.
Mass spectrometry. Mass analyzers. Different ionization techniques (EI, CI, FAB, ESI, MALDI). Isotope dilution techniques. Hyphenation chromatography-mass spectrometry, signal acquisition methods. Practical examples in food science with mass spectra interpretation. Advanced instrumentations.
Recommended readings
Scientific literature found on specialized chemical journals
Materials provided by the lecturer
