ATTENZIONE: i contenuti di questo corso sono relativi all'anno accademico 2020/2021
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Informazioni generali sul corso
The main goal of the course is the implementation of knowledge of the analytical techniques with particular regards to practical analysis applied at real food samples.
The aim of the course is to know, understand and handle the methods for quantification of an analyte in a given sample, and to achieve the ability to choose the correct one concerning a given analytical problem.
The strategy: to achieve these strategies of knowledge rapid methods (e.g. spectroscopic) and chromatographic strategies (e.g. HPLC, GC), etc. will be employed in food analysis to assess food safety and quality control.
Case studies relative to research projects and recent publications for each of the analytical methodologies will be also presented and discussed.
In brief, the course main goals will be:
-Acquisition of theoretical and practical skills to perform quantitative analysis of foods. From the sample handling to the obtained data interpretation.
- Acquire skills to choose the best analytical strategy to undertake, depending on both the food matrix to be studied and analyte to be determined.
The course will be given in Italian using English SlidesINFO ABOUT THE COURSE
Previous knowledge required
-Basic statistic
-Basic use of excel
-Basic spectroscopy:
electromagnetic waves, absorbance, wavelength, peaks interpretation, Lambert-Beer law.
-Basic Principles of Liquid and Gas chromatography
-Basic principles of solid-liquid, liquid-liquid, SPE extraction methodologiesA brief 'overview' of the required skills will be addressed in the course.
Course main goals
Knowledge and understanding:
The main goal of the course is the implementation of knowledge of the analytical techniques with particular regards to practical analysis applied at real food samples. The aim of the course is to know, understand and handle the methods for quantification of an analyte in a given sample, and to achieve the ability to choose the correct one concerning a given analytical problem.
The main topic of the course are:
Sample Composition: Analyte, interferences, matrix.
External calibration Curve.
Internal Calibration Curve.
Standard Addition method (single and multiple).
Internal Standard.
How to choose amongst the 4 methods of quantification.
Data treatment in the 4 methods of quantification.
To achieve these knowledges rapid methods (e.g. spectroscopic) and chromatographic strategies (e.g. HPLC, GC) will be employed to food analysis to assess food safety and quality control.
Case studies relative to research projects and
recent publications for each of the analytical methodologies will be also presented and discussed.
In brief, the course main goals will be:
-Acquisition of theoretical and practical skills to perform quantitative analysis of foods. From the sample handling to the obtained data interpretation.
- Acquire skills to choose the best analytical strategy to undertake, depending on both the food matrix to be studied and analyte to be determined.
Applying knowledge and understanding
Such course will be useful for people involved in Research and Development and Innovation areas, as well as in more technical and analytical positions. In particular, the course will provide the ability to handle a whole food analytical process, from the sample up to the expression of the obtained results.
In general, the student should achieve the ability to solve analytical problems in the food analysis contest.
Making judgments
The ability of judgment will be developed during the theoretical lessons, where the student will be involved in the case studies resolution, and during laboratory activity where the acquired knowledge will be challenged towards reals food analysis. Moreover, the student judgment ability will be further stimulated during the review of the analytical reports, which will be drawn up for each practical lessons (laboratory experience) and discussed during the exam.
At the end of the course, the student will be able to evaluate the analytical quality of the obtained experimental data and focus if the chosen protocol is the most appropriate to solve a given analytical problem.
Communication skills
The communication skills will be trained and used during the case studies resolution, during which the student will be involved in problem-solving challenges. Finally, different communication skills will be implemented during the final examination, in particular during the discussion of the analytical reports.
At the end of the course, the student will be able to present data in an essay format containing the rationale of the experiment, materials, and methods, results, and critical discussions.
Also, the student will be able to present a seminar on a working paper on one of the topics of the course.
Learning skills
At the end of the course, the student will be able to evaluate the better analytical approach, in therm of methodology and strategy, to be employed in front of food sample analysis real cases. Moreover, students will be able to design experiments, carry them out, and analyze in critical ways the data they yield.
Course program
The course consists of 4 main units.
Workload 40h: 8h frontal lessons + 32h practical lessons (laboratory).
This program may vary depending on the pandemic situation. In all the cases the course will be carried out.
Each unit consists of a theoretical part (frontal lesson) and a laboratory part (practical lesson). The 4 units deal with the understanding and practical application of different analytical methods for the quantification of analytes of agri-food interest. In particular, in the different Units, different calibration methods will be treated: external calibration curve (Units 1), internal calibration curve (Units 2), single and multiple standard additions (Unit 3), and internal standard (unit 4). The laboratory practicals will be devoted to applying these methodologies in real case studies (using food samples). In each Unit, a different analytical instrument/strategy will be employed as spectrophotometry, chromatography (HPLC and GC), and other instruments/methods conventionally employed in food analysis. For each Units the student will drow-up an analytical report, focus on the analytical extrapolation of the data obtained.
It is strongly recommended to bring a personal laptop to the lessons. It's mandatory to bring a lab coat.
COURSE BOOKS
Because of the practical application nature of this course, there is no mandatory textbook. Regular attendance at lessons is strongly encouraged.
- Skoog D.A., West D.M., Holler, F. J., & Crouch, S. R. Fondamenti di chimica analitica. EdiSES.
- Skoog, D.A., West, D. M., Holler, F. J., & Crouch, S. R. (2013). Fundamentals of analytical chemistry. Nelson Education.
- Christian G.D., Dasgupta P.K., Schug K.A. (any version). ANALYTICAL CHEMISTRY, Wiley.RESEARCH MATERIAL
The material will be provided lesson after lesson and will be previously discussed with the teacher.
INTERMEDIATE TESTS
There are no intermediate testsEVALUATION
ORAL EXAM (oral interview with evaluations of the laboratory practicals reports and case studies discussion).
Knowledge and understanding of the topics treated in the course will be evaluated with an oral examination. Ability in applying knowledge, making judgment and communication skills will be evaluated during the exam. The evaluation will be done on the manual lab skills shown during the practicals, the quality, organization and quantitative results given in the reports (knowledge and understanding, applying knowledge and understanding, making judgments); quality of the seminar (slides and presentation) (communication skills).
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