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Syllabus 2018-19 - 75112005 - Chromatographic and Spectroscopic Techniques for Food Chemical Analysis (Técnicas cromatográficas y espectroscópicas para el análisis químico de alimentos)

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  • Level 1: Tutorial support sessions, materials and exams in this language
  • Level 2: Tutorial support sessions, materials, exams and seminars in this language
  • Level 3: Tutorial support sessions, materials, exams, seminars and regular lectures in this language
DEGREE: Máster Univ. en Avances y seguridad de los alimentos (75112005)
FACULTY: Centre for Postgraduate Studies of the University of Jaen

DEGREE: Doble Máster en Avances en seguridad de los alimentos y MFPES (Profesorado) (77712012)
FACULTY: Centre for Postgraduate Studies of the University of Jaen

ACADEMIC YEAR: 2018-19
SYLLABUS
1. COURSE BASIC INFORMATION
NAME: Chromatographic and Spectroscopic Techniques for Food Chemical Analysis
CODE: 75112005 (*) ACADEMIC YEAR: 2018-19
LANGUAGE: English LEVEL: 1
ECTS CREDITS: 6.0 YEAR: 1 SEMESTER: SC
 
2. LECTURER BASIC INFORMATION
NAME: BALLESTEROS TRIBALDO, EVARISTO ANTONIO
DEPARTMENT: U127 - QUIMÍCA FÍSICA Y ANALÍTICA
FIELD OF STUDY: 750 - QUÍMICA ANALÍTICA
OFFICE NO.: - E-MAIL: - P: -
WEBSITE: -
LANGUAGE: - LEVEL: 1
 
3. CONTENT DESCRIPTION

THEORETICAL PROGRAM

Unit 1.- Introduction to the chemical analysis. Introduction to Analytical Chemistry. Classification of analytical methods. Classic methods. Instrumental methods Analytical method Characteristics of analytical methods. Applications of analytical chemistry.

Unit 2.- Taking and treatment of samples. Definition of an Analytical problem. Sampling. Sample treatment.

Unit 3.- Introduction to spectroscopic techniques. Physical-chemical properties of matter. Electromagnetic radiation. Spectroscopy. Classification of spectroscopic methods. Foundations of the spectroscopic techniques. Instrumentation. Calibration and validation of spectroscopic methods.

Unit 4.- Atomic spectroscopic techniques. Classification of atomic spectroscopic techniques. Foundations of atomic spectroscopic techniques. Instrumentation for absorption and atomic emission. Application to food analysis of atomic spectroscopy techniques.

Unit 5.- Molecular spectroscopic techniques. Classification of molecular spectroscopic techniques.  Foundations of molecular spectroscopic techniques. Instrumentation for molecular absorption and emission. Application to food analysis of molecular spectroscopy techniques.

Unit 6.- Mass spectrometry. Foundations of these technique. Components of the Mass Spectrometer. Coupled Techniques Applications to the analysis of foods of the mass spectrometry technique.

Unit 7.- Introduction to chromatographic techniques. Foundations, definition and classification. Basic principles: efficiency, theoretical plate, retention, chromatogram. Separation of mixtures.

Unit 8.- Application of gas chromatography for food analysis. Instrumentation. Control of the temperature. Derivatization. General applications food analysis: nutrients and contaminants.

Unit 9.- Application of liquid chromatography for food analysis. Instrumentation. Classification of liquid chromatography techniques. Liquid chromatography of adsorption and partition. Derivatization. General applications food analysis: nutrients and contaminants.

PRACTICAL PROGRAM

Seminar 1.- Safety and hygiene regulations in the chemistry laboratory.

Seminar 2.- Laboratory material.

Practice 1.- Treatment of samples (I). Distillation at reflux: diacetyl in juice, beer and vinegar.

Practice 2.- Treatment of samples (II). Dissolution by wet way: cheeses, meats and derivatives.

Practice 3. Sample treatment (III). Extraction "QuEChERS": fruits, vegetables and fish.

Practice 4.- Determination of iron in wines by means of UV-VIS molecular absorption spectroscopy.

Practice 5.- Determination of fatty acids in vegetable oils by gas chromatography.

Practice 6.- Visit to an Agrifood Industry

4. COURSE DESCRIPTION AND TEACHING METHODOLOGY

Exhibition classes in a large group.

During the face-to-face hours of theory the student will be informed about the contents of the subject. For this, previously the program corresponding to each subject will be given so that the student can follow the development of the subject. During the exhibition the video cannon and overhead projector will be used, where tables and figures corresponding to the theoretical contents of the lesson will be shown. At the end of each topic, a brief summary will be made of what was studied in it, and where possible, new objectives will be proposed that will allow connecting with the previous contents already studied and the following ones, in this way the student will be able to interrelate all the contents of the subject. During the theory classes the student's participation will be promoted, trying to make the climate more relaxed and asking questions by the teacher so that the student can reason the answer in class or take him to consult bibliography outside the classroom hours. One or two lectures will also be given on topics related to the knowledge that is learned in the subject. Next, there will be a debate on the conference. Finally, the students will make a report of the conferences.

 

Classes in groups of practices.

The first day of class will be given a booklet that includes the procedures of the different practices that the student will perform in the laboratory, as well as a summary of the seminars that will be held. During the first days, seminars will be given on the handling of analytical instrumentation and on data processing. Each day that a practice is carried out the student will have to have read everything related to the practice to be performed. Finally, the student will make all the notes he deems appropriate about the practice and then prepare a booklet of practices that will have to be delivered at the end of the completion of all laboratory work.

Students with special educational needs should contact the Student Attention Service (Servicio de Atención y Ayudas al Estudiante) in order to receive the appropriate academic support

5. ASSESSMENT METHODOLOGY

The final grade of the subject will be computed according to the following sections:

  • Written exam (35%): Questionnaire consisting of questions about the theory taught and about seminars and practices carried out (*)
  • Laboratory work (35%): Preparation of practical notebook, assistance and participation in practical classes. The aptitude and attitude of the student in the practical classes will be evaluated.
  • Personal work of the student (15%). Realization of activities in class and seminars or through the Virtual Teaching Platform of the University of Jaén
  • Attendance and participation to class, conferences and seminars (15%)

(*) During the realization of the written examination will only be allowed the material deemed appropriate by the teacher, which will be indicated at the beginning of the exam by the teacher. In any case, the possession of calculators, hearing aids, mobile phones, tablets, computers or other electronic devices that are programmable, capable of storing voice and / or data or transmitting the data will not be allowed during the written examination. same. The use of watches that provide some benefits equivalent to the previous ones is also not allowed. All these elements must be beyond the reach of those being examined.

6. BOOKLIST
MAIN BOOKLIST:
  • Handbook of food analysis [Recurso electrónico]. Edition: 3th ed. Author: -. Publisher: Hoboken (NJ) : John Wiley & Sons, 2015  (Library)
  • Food analysis by HPLC. Edition: 3rd ed. Author: -. Publisher: Boca Raton, Fla. : CRC Press, 2013  (Library)