Teaching Hours: 40 Lab Hours: - Mandatory Attendance: No
Course Topics The course is designed to acquire the basic theoretical and practical skills for the acquisition and interpretation of NMR spectra. Through the analysis of the olive oil case study, the course aims to describe how NMR spectroscopy can be applied in the food sector.
Teaching format Frontal lectures, exercises, labs, projects.
Educational objectives The student will be able to interpret 1H and 13C spectra of pure or mixed organic molecules. The student will be able to obtain from the spectra the quantitative analytical data necessary for the quality analysis of the food products (olive oil) and evaluate the presence of fraud.
The student will be able to evaluate the opportunity of using this technique to solve a problem in the food field.
Assessment Individual project: identification, in the scientific literature, of a food analysis topic addressed with NMR spectroscopy. Drafting of a written report and its oral presentation. Oral exam on the theoretical aspect of the project.
Evaluation criteria Correctness and clarity of answers, mastery of language (also with respect to teaching language), ability to summarize, evaluate, and establish relationships between topics.