Mass spectrometry in food analysis

Teachers: 
Credits: 
3
Year of erogation: 
2021/2022
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 know different analytical methods based on mass spectrometry and theyn they will be able to choose the most proper method, according to the analytical problem that should be faced

Prerequisites

Knowledge of basic principles of general, organic and analytical chemistry

Course contents summary

The course will provide student with knowledge of theoretical principles and applications of mass spectrometric methods for food analysis

Course contents

- Gas chromatography-mass spectrometry
Electron impect and chemical ionization sources. Quadrupole analyzer. Mass spectrometry spectrum. Full scan. Selected ion monitoring. Qualitative and quantitative mass spectrometric analysis. Isotopic dilution.

- HPLC-MS
Electrospray ionization. tandem mass spectrometry. Triple quadrupole. Ionic trap. Product Ion Scan. Precursor Ion Scan. Neutral Loss Scan. Multiple Reaction Monitoring (MRM).

Recommended readings

- D.A. Skoog, D.M. West, F.J. Holler, S.R. Crouch “Fondamenti di chimica analitica” Terza edizione EdiSES
- P.Cabras, C.I.G. Tuberoso “Analisi dei prodotti alimentari” Piccin
- K.A. Rubinson, J.F. Rubinson "Chimica Analitica Strumentale" Zanichelli

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

Oral examination.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