Advances in sample preparation for food analysis

Teachers: 
Credits: 
3
Year of erogation: 
2020/2021
Unit Coordinator: 
Disciplinary Sector: 
Analytical Chemistry
Semester: 
Second semester
Year of study: 
3
Language of instruction: 

Italian

Learning outcomes of the course unit

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 contents summary

The course will provide student with knowledge of theoretical principles
and applications of sample treatment techniques

Course contents

Sample preparation
Liquid extraction. Gas phase extraction. Solid phase micro extraction (SPME). Solid phase
extraction (SPE).

Recommended readings

- P.Cabras, C.I.G. Tuberoso “Analisi dei prodotti alimentari” Piccin
- J. Pawliszyn “Comprehensive sampling and sample preparation” Elsevier

Teaching methods

Theoretical lectures and exercises will be performed in the classroom and on line via Teams (streaming) and Elly (download of videolessons)

Assessment methods and criteria

Exam will be performed in the classrom except in the case of sanitary emegency; in this case exam will be performed on line

Other informations

Cause the COVID-19 emergency, teaching and examination possible changes will be promptly notified to the students