Mass spectrometry in food analysis
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
Knowledge of basic principles of general, organic and analytical chemistry
The course will provide student with knowledge of theoretical principles and applications of mass spectrometric methods for food analysis
- 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.
Electrospray ionization. tandem mass spectrometry. Triple quadrupole. Ionic trap. Product Ion Scan. Precursor Ion Scan. Neutral Loss Scan. Multiple Reaction Monitoring (MRM).
- 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
Theoretical lectures and exercises will be performed in the classroom and on line via Teams (streaming) and Elly (download of videolessons)
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
Cause the COVID-19 emergency, teaching and examination possible changes will be promptly notified to the students